3 zucchini
1 cup water
1 scallion, thinly sliced
1 cup wine
8 little neck Clams
6 scallops, rinsed and muscle removed
1 T olive oil
1 garlic clove, minced
1 cup corn, cut from the cob
1 handful of dill
1 lemon, cut in half

If you want to reduce the grit from the clams, rinse them well, and then let them sit for 8 hours in a container full of very salty water in the fridge.

Shred the zucchini on the widest grate of a cheese grater. Let them sit in a colander with some salt for about five minutes. Soak up the liquid they sweat out with a paper towel.

Steam the zucchini and the scallion using the 1 cup of water for about 3 minutes. Season with some salt. Keep the zucchini warm.

Add the wine to the zucchini steam water, and bring it to a boil. Drain the clams, and carefully add them to the liquid. Cover the pot with a lid, and shake a few times. Cook them until they all open, about 5-10 minutes. If any do not open, discard them.

Scoop the clams into a bowl, along with a spoonful of cooking liquid to keep them moist.

Season the scallops and add them into the cooking water, turning them over after about 2 minutes.

Remove from the heat, and add into the bowl of clams.

In another pot, heat up the oil, saute the garlic and corn. Slowly pour in the clam and scallop cooking water off the heat.

Turn the heat very low, and add the seafood back in, along with the dill and a good squeeze of half a lemon.

Place a nest of zucchini in each bowl, and then add in 3 scallops and 4 clams per plate. Ladle the cooking broth over the seafood. Serve with ¼ lemon per plate.

Serves 3.

I recommend serving this with some nice bread to sop up the liquid.