Steamed Clams With Chorizo And Padrón 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 Padron 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, Padron 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.
4. *Find at well-stocked supermarkets and at spanishtable.com.

extravirgin olive oil, unsalted butter, spanish chorizo, shallots, garlic, padrufn peppers, lemon zest, littleneck clams, white wine, baguette

Taken from www.myrecipes.com/recipe/steamed-clams-chorizo (may not work)