Clams and Chorizo with Tomato and Garlic
- 4 pounds littleneck clams
- 2 14-oz cans stewed tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- ¼ pound sweet or hot Spanish chorizo (spicy cured pork sausage)
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. St...