Ingredients

Serves 2 as a main course

　　4 dozen small hard-shelled clams such as littlenecks (less than 2 inches in diameter)

　　2 small zucchini

　　1 fresh jalapeño chile

　　1 small onion

　　3 tablespoons unsalted butter

　　1 cup dry white wine

　　Accompaniment: crusty Italian or French bread

　　

Step 1

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 foam subsides and sauté zucchini, jalapeño, and onion, stirring, until zucchini is crisp tender, about 5 minutes. Transfer zucchini mixture to a bowl.

　　

Step 2

In pan melt remaining tablespoon butter over moderately high heat and add clams and wine. 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. Reserve cooking liquid in pan. (Discard clams that are unopened after 8 minutes.) Stir zucchini mixture into reserved cooking liquid and pour over clams.

　　

Step 3

Serve clams with bread.