Total Time
30 Mins
Yield
Serves 4
Photo: Iain Bagwell; Styling: Dan Becker

How to Make It

Step 1

Heat olive oil in an 8-qt. pot over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and garlic; cook, stirring often, until chorizo is lightly browned, about 2 minutes.

Step 2

Add wine, 1/2 cup water, and the clams; cover and cook until clams have opened, 6 to 8 minutes. Discard any unopened clams. Sprinkle with parsley and serve with bread.

Step 3

Note: Nutritional analysis is per serving.

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