Recipe - Steamed Clams In A Spicy Mint Brodetto

3 cup Basic tomato sauce; see *
note
2 cup Dry white wine
4 tablespoon Finelychopped jalapeno
peppers; seeds removed
One half md Red onion; finely chopped
28 Little neck clams;
thoroughly scrubbed
And rinsed
1 bn Common mint or spearmint;
leaves removed
And roughly chopped
4 tablespoon Extravirgin olive oil
Grilled bread

* Note: See the "Basic Tomato Sauce" recipe which is included in this
collection.

Mix Basic Tomato Sauce, wine, chopped jalapeno and onion in a 3 to 4quart
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 extravirgin 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.

This recipe yields 4 appetizer or 2 entree