Steamed Clams with Chorizo and Padrón Peppers

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

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

3 wide strips lemon zest (about 1 in. by 2 in.)

5 pounds littleneck clams (about 4 ½ dozen), scrubbed

⅔ cup dry white wine, such as Sauvignon Blanc

Toasted baguette or other crusty bread

Directions at sunset.com

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