Clams with Zucchini and Jalapeño

Ingredients

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

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