Clams Al Forno

• 40 littleneck clams, cleaned and scrubbed
• 2 large onions, peeled, halved, and thinly sliced (8 to 10 ounces)
• 1 jalapeno pepper, seeded and chopped
• 1/2 teaspoon dried red pepper flakes
• 1/2 cup water
• 2 tablespoons minced fresh garlic
• 1 1/2 cups chopped canned tomatoes in puree
• 6 tablespoons minced fresh garlic (or to taste)
• 3 scallions, cut into julienne
• 1 lemon, cut into 6 wedges

1. Preheat the oven to 500u0b0F.
2. Place the clams in a single layer in a baking dish.
3. Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
4. Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
5. Discard any that don't open.
6. To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.

littleneck clams, onions, pepper, red pepper, water, fresh garlic, tomatoes, fresh garlic, scallions, lemon

Taken from www.food.com/recipe/clams-al-forno-190451 (may not work)