Ingredients
1/4
lb sweet or hot Spanish chorizo (spicy cured pork sausage), cut into 1/4-inch dice (3/4 cup)
2
tbsp extra-virgin olive oil
2
(14-oz) cans stewed tomatoes
4
lb littleneck clams (2 inches in diameter), scrubbed
Directions
1.
Cook garlic and chorizo in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add tomatoes and bring to a simmer, breaking up any large pieces. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes.
2.
Stir in clams and cook, covered, over moderately high heat, stirring once, until clams open, 9 to 12 minutes. (Discard any that have not opened after 12 minutes.) Serve immediately.
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