Best Clams With Jalapeño Lemon And Basil Recipes

Clams with Jalapeño, Lemon, and Basil image

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
3 garlic cloves, minced
1 tablespoon minced jalapeño chiles
1 cup canned tomato sauce
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 pounds littleneck clams, scrubbed
1/2 cup chopped fresh basil
1 1/2 tablespoons grated lemon peel

Steps:

Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.

Clams With Jalapeno, Lemon and Basil image

Provided by lazyme

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup butter (1/2 stick)
3 garlic cloves, minced
1 tablespoon jalapeno, minced
1 cup tomato sauce, canned
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 lbs littleneck clams, scrubbed
1/2 cup fresh basil, chopped
1 1/2 tablespoons lemon peel, grated

Steps:

Melt butter in very large pot over medium-high heat.
Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes.
Add tomato sauce, wine, and lemon juice and bring to boil.
Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open).
Add basil and lemon peel.
Season with pepper.
Transfer clams and sauce to large bowl and serve.

Nutrition Facts : Calories 366.9, Fat 9.1, SaturatedFat 4.3, Cholesterol 117.4, Sodium 2258.7, Carbohydrate 15.1, Fiber 0.7, Sugar 1.6, Protein 50.6

Linguine With Lemon Clam Sauce image

Provided by Emjay99

Categories Canadian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried basil
1 small bay leaf
1/3 cup white wine
1 teaspoon fresh lemon rind
3 tablespoons fresh lemon juice
1 (6 1/2 ounce) can baby clams, drained, reserve juice
salt & fresh ground pepper
1/2 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
linguine, enough for two, cooked, well drained, do not rinse

Steps:

I usually make this in my non-stick wok.
Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.
Add basil and bay leaf.
Pour in wine, lemon rind, lemon juice and reserved clam juice.
Simmer until reduced a little (by about a third).
Add clams and heat through.
Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.
Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.

Nutrition Facts : Calories 359.4, Fat 20.7, SaturatedFat 9, Cholesterol 70.1, Sodium 483.2, Carbohydrate 13.9, Fiber 1.2, Sugar 3.6, Protein 23

Linguine with Spicy Clam Sauce image

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
1 1/2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped jalapeño chili
1 teaspoon dried oregano
3 6.5-ounce cans chopped clams
1/2 cup whipping cream
12 ounces linguine, freshly cooked
6 tablespoons chopped fresh basil

Steps:

Heat oil in heavy large pot over medium heat. Add onion, garlic, chili and oregano to skillet. Sauté until onion is tender, about 6 minutes. Add clams with their juices and cream. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and 4 tablespoons basil; toss until sauce coats pasta, about 2 minutes. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with remaining basil.