Steamed Clams with Chorizo and Padrón Peppers
Photo: Annabelle Breakey; Styling: Emma Star Jensen
For a dinner party, bring this pot of clams--rich with peppers and smoky sausage--to the table and serve with crusty bread to sop up the juices. If you can't find small Padróns, which can be eaten stems and all, cut stems from larger ones before cooking--or sub in chopped green bell peppers.
How to Make It
Step 1
1
Heat oil and butter in a wide 8- to 9-qt. pot over medium-high heat. Add chorizo, shallots, garlic, Padrón peppers, and lemon zest and cook until shallots soften, 2 to 3 minutes.
Step 2
2
Add clams, wine, and 1/2 cup water, then cover and boil, stirring once or twice, until clams open, 8 to 10 minutes. Discard any clams that do not open.
Step 3
3
Ladle the dish into bowls and serve with bread.
Step 4
4
*Find at well-stocked supermarkets and at spanishtable.com.
Ingredients
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 ounces Spanish chorizo* or chub pepperoni, chopped
2 shallots, chopped
3 garlic cloves, thinly sliced
8 ounces small Padrón peppers (1 in. long; about 3 cups packed) or 2 cups chopped green bell peppers
3 wide strips lemon zest (about 1 in. by 2 in.)
5 pounds littleneck clams (about 4 1/2 dozen), scrubbed
2/3 cup dry white wine, such as Sauvignon Blanc
Toasted baguette or other crusty bread
Directions
Step 1
1
Heat oil and butter in a wide 8- to 9-qt. pot over medium-high heat. Add chorizo, shallots, garlic, Padrón peppers, and lemon zest and cook until shallots soften, 2 to 3 minutes.
Step 2
2
Add clams, wine, and 1/2 cup water, then cover and boil, stirring once or twice, until clams open, 8 to 10 minutes. Discard any clams that do not open.
Step 3
3
Ladle the dish into bowls and serve with bread.
Step 4
4
*Find at well-stocked supermarkets and at spanishtable.com.
