Steamed Clams in a Spicy Mint Brodetto

• 3 cups Basic Tomato Sauce
• 2 cups dry white wine
• 4 tbsp. finely chopped jalapeno peppers, seeds removed
• 1/2 md. red onion, finely chopped
• 28 little neck clams, thoroughly scrubbed and rinsed
• 1 bunch common mint
• spearmint, leaves removed and roughly chopped
• 4 tbsp. extra-virgin olive oil
• Grilled bread

1. Mix Basic Tomato Sauce, wine, chopped jalapeno and onion in a 3- to 4-quart sauce pan.
2. Bring to a boil.
3. Add clams to the tomato broth and cover.
4. Return to boil and steam clams until they all open, about 3 to 4 minutes.
5. Discard the clams that have not opened during steaming.
6. Uncover, and stir in the chopped mint leaves and extra-virgin olive oil.
7. Boil for 20 more seconds.
8. Remove to serving bowl.
9. Divide the clams evenly into individual serving bowls.
10. Pour the sauce over clams.
11. Serve immediately with grilled bread.

tomato sauce, white wine, jalapeno peppers, red onion, neck clams, common mint, spearmint, extravirgin olive oil, bread

Taken from www.foodgeeks.com/recipes/5515 (may not work)