Steamed Clams and Chorizo

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 4 ounces chorizo, casings removed, sliced
• 1 tablespoon minced garlic
• 1 cup dry white wine, such as Pinot Gris
• 4 pounds small clams in shells, scrubbed
• 2 tablespoons chopped flat-leaf parsley
• Warm, crusty bread, such as ciabatta

Preparation

1. 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.
2. 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.
3. Note: Nutritional analysis is per serving.