ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Steamed Clams with Chorizo and Padrón Peppers

Photo: Annabelle Breakey; Styling: Emma Star Jensen
Total time 30 mins
Yield Serves 4
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.


  • 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

Nutrition Information

  • calories 456
  • caloriesfromfat 57 %
  • protein 28 g
  • fat 30 g
  • satfat 8.9 g
  • carbohydrate 13 g
  • fiber 0.8 g
  • sodium 362 mg
  • cholesterol 91 mg

How to Make It

  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.

  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.

  3. Ladle the dish into bowls and serve with bread.

  4. *Find at well-stocked supermarkets and at