Steamed Clams in a Spicy Mint Brodetto
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Ingredients
| 3 cups | Basic Tomato Sauce | | 2 cups | dry white wine | | 4 tbsp. | finely chopped jalapeño peppers, seeds removed | | 1/2 | md. red onion, finely chopped | | 28 | little neck clams, thoroughly scrubbed and rinsed | | 1 bunch | common mint or | | spearmint, leaves removed and roughly chopped | | 4 tbsp. | extra-virgin olive oil | | Grilled bread |
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Instructions
Mix Basic Tomato Sauce, wine, chopped jalapeno and onion in a 3- to 4-quart sauce pan. Bring to a boil. Add clams to the tomato broth and cover. Return to boil and steam clams until they all open, about 3 to 4 minutes. Discard the clams that have not opened during steaming. Uncover, and stir in the chopped mint leaves and extra-virgin olive oil. Boil for 20 more seconds. Remove to serving bowl. Divide the clams evenly into individual serving bowls. Pour the sauce over clams. Serve immediately with grilled bread.
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