Zucchini Pickles and Steamed Clams

For the pickled zucchini: Rinse the zucchini and cut into thumb-sized pieces.

Peel garlic and cut in half lengthwise. Divide the zucchini between jars. Rinse the thyme. Place the garlic and thyme in the jars with the zucchini. 

Pour the vinegar, wine and a pint (approximately 2 cups) of water in a pot. Add the chile peppers, salt, sugar, and peppercorns. Bring to a boil and allow to simmer for 15 minutes. Pour over the zucchini, close the lids and marinade for 3 days. To preserve the pickles for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.

For the steamed clams: Heat the oil in a large saucepan. Add the shallot and garlic, and cook until translucent. Stir in the white wine, herbs and lemon, and season with pepper to taste. Bring to a boil. Add the clams and cover the pot with a tight fitting lid. Cook, stirring occasionally, until the clams have opened.