Steamed Clams with Chorizo and Padrón Peppers

Steamed Clams with Chorizo and Padrón PeppersRecipe
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.


Serves 4
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional 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


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


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.

*Find at well-stocked supermarkets and at