Clams and Chorizo with Tomato and Garlic

Serve this dish with French bread to get all the delicious sauce.

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...


Ingredients

  • 2 garlic cloves, minced
  • 1/4 pound sweet or hot Spanish chorizo (spicy cured pork sausage), cut into 1/4-inch dice
  • 2 tablespoons extra virgin olive oil
  • 2 (14 ounce) cans stewed tomatoes
  • 4 pounds littleneck clams (2 inches in diameter), scrubbed

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