Steamed Littlenecks with Zucchini and Red Peppers

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

Slideshow: More Amazing Seafood Recipes

  • Servings: 4

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

How to make this recipe

  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.

Contributed By Photo © James Baigrie Published July 2001

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