Steamed Littlenecks with Zucchini and Red Peppers

• Recipe by Jody Adams

From Jody Adams, a 1993 Best New Chef, now at Rialto in Cambridge, Massachusetts.

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 1 small onion, chopped
3. 2 red bell peppers, cut into 1/2-inch strips
4. 4 garlic cloves, minced
5. 3/4 cup dry white wine
6. 3/4 cup water
7. 1 teaspoon fennel seeds
8. 1/4 teaspoon crushed red pepper
9. 3 dozen littleneck clams, scrubbed
10. 4 small zucchini, cut into 1/2-inch strips
11. 1/4 cup chopped basil

Directions

1. Heat the oil in a large enameled cast-iron casserole. Add the onion; cook over moderate heat until softened, 5 minutes. Add the bell peppers and garlic and cook, stirring, for 3 minutes. Stir in the wine, water, fennel and crushed pepper. Add the clams and zucchini, cover and cook over high heat, stirring occasionally, until the clams open, 7 minutes.
2. Using a slotted spoon, transfer the clams to shallow bowls. Season the clam broth with salt and pepper and spoon over the clams. Top with the basil.
   

Serve With

Crusty French bread