Venetian Curried Clams Recipe | Food Network

Ingredients

• 48 Littleneck clams, cleaned and scrubbed
• 4 large onions, peeled, halved and thinly sliced
• 1/4 cup curry powder
• 4 tablespoons unsalted butter
• 2 jalapeno peppers, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 teaspoon dried red pepper flakes
• 1 cup dry white wine
• 1 cup water
• 3 cups chopped canned tomatoes in heavy puree
• 1/2 cup heavy cream
• 4 large or 8 small crostini
• 6 scallions, cut into julienne