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Steamed Littlenecks with Zucchini and Red Peppers
© James Baigrie

Steamed Littlenecks with Zucchini and Red Peppers

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

  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
  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.


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