Clams with Zucchini and Jalapeno

• 4 dozen small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
• 2 small zucchini
• 1 fresh jalapeno chile
• 1 small onion
• 3 tablespoons unsalted butter
• 1 cup dry white wine
• Accompaniment: crusty Italian or French bread

1. Scrub clams well and in a large bowl cover with salted cold water.
2. Cut zucchini into 2 x 1/2-inch sticks.
3. Wearing rubber gloves, halve jalapeno lengthwise and discard seeds from one half.
4. Finely chop jalapeno and onion.
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. Transfer zucchini mixture to a bowl.
7. In pan melt remaining tablespoon butter over moderately high heat and add clams and wine.
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. Reserve cooking liquid in pan.
10. (Discard clams that are unopened after 8 minutes.)
11. Stir zucchini mixture into reserved cooking liquid and pour over clams.
12. Serve clams with bread.

zucchini, jalapeno chile, onion, unsalted butter, white wine, accompaniment

Taken from www.epicurious.com/recipes/food/views/clams-with-zucchini-and-jalapeno-101098 (may not work)