Steamed Littlenecks with Zucchini and Red Peppers Recipe

Name: Steamed Littlenecks with Zucchini and Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the oil in a large enameled cast-iron casserole.
2
Add the onion; cook over moderate heat until softened, 5 minutes.
3
Add the bell peppers and garlic and cook, stirring, for 3 minutes.
4
Stir in the wine, water, fennel and crushed pepper.
5
Add the clams and zucchini, cover and cook over high heat, stirring occasionally, until the clams open, 7 minutes.
6
Using a slotted spoon, transfer the clams to shallow bowls.
7
Season the clam broth with salt and pepper and spoon over the clams.
8
Top with the basil.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Steamed Littlenecks with Zucchini and Red Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Littlenecks with Zucchini and Red Peppers

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