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Steamed Clams with Chorizo and Padrón Peppers Recipe

   
 

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     Steamed Clams with Chorizo and Padrón Peppers

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 ounces Spanish chorizo
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

Instructions
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.


Originally Submitted
9/14/2014





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