Clams with Zucchini and Jalapeño


  • 2 small zucchini
  • 3 tablespoons unsalted butter
  • 1 fresh jalapeño chile
  • 4 small hard-shelled clams such as littlenecks
  • 1 small onion
  • 1 cup dry white wine
  • crusty Italian or French bread

Scrub clams well and in a large bowl cover with salted cold water. Cut zucchini into 2 x 1/2-inch sticks. Wearing rubber gloves, halve jalapeño lengthwise and discard seeds from one half. Finely chop jalapeño and onion. In a large saucepan heat 2 tablespoons butter over moderately high heat until...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network