Red Clam Sauce With Jalapeno Peppers

• 1 (16 ounce) can clams
• 1 (28 ounce) can diced tomatoes
• 13 cup white wine
• 14 cup oil
• 1 medium onion (diced)
• 2 jalapeno peppers (or the equivalent of slices, diced)
• 4 garlic cloves
• 1 tablespoon oregano
• 1 teaspoon salt
• 1 tablespoon flour
• 2 tablespoons sugar
• chili pepper flakes (optional)

1. Separate the juice from the diced tomatoes and clams into a pan and reduce to about half.
2. Add Sugar.
3. In a separate pan, saute garlic briefly in oil.
4. Then and add onions, peppers, and white wine (you may want to remove from heat when you do this.)
5. Simmer shortly until vegetables are tender-crisp and wine reduces slightly.
6. Combine the oil and wine mix with the reduced tomato and clam sauce.
7. Add oregano and salt (pepper flakes if you want it spicy).
8. Add flour (either by evenly sprinkling or combining with a small amount of sauce and redistributing into the entire pan, to avoid clumping.)
9. Simmer until the mix thickens a bit.
10. Finish by adding clams and simmering until they are warm.

clams, tomatoes, white wine, oil, onion, peppers, garlic, oregano, salt, flour, sugar, chili pepper

Taken from www.food.com/recipe/red-clam-sauce-with-jalapeno-peppers-365152 (may not work)