Clams with Zucchini and Jalapeno

1. 1

   Scrub clams well and in a large bowl cover with salted cold water.

2. 2

   Cut zucchini into 2 x 1/2-inch sticks.

3. 3

   Wearing rubber gloves, halve jalapeno lengthwise and discard seeds from one half.

4. 4

   Finely chop jalapeno and onion.

5. 5

   In a large saucepan heat 2 tablespoons butter over moderately high heat until foam subsides and saute zucchini, jalapeno, and onion, stirring, until zucchini is crisp tender, about 5 minutes.

6. 6

   Transfer zucchini mixture to a bowl.

7. 7

   In pan melt remaining tablespoon butter over moderately high heat and add clams and wine.

8. 8

   Steam clams, covered, over moderately high heat 5 to 8 minutes, checking them every minute after 5 minutes and transferring them with tongs as they open to a serving bowl.

9. 9

   Reserve cooking liquid in pan.

10. 10

    (Discard clams that are unopened after 8 minutes.)

11. 11

    Stir zucchini mixture into reserved cooking liquid and pour over clams.

12. 12

    Serve clams with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.