© James Baigrie
Active Time
Total Time
Serves : 4

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

How to Make It

Step 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.

Step 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.

You May Like