Total Time
30 Mins
Serves 4
Photo: Annabelle Breakey; Styling: Emma Star Jensen

How to Make It

Step 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

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

Ladle the dish into bowls and serve with bread.

Step 4

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