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