Clams and Chorizo with Tomato and Garlic

Ingredients

• 2  garlic cloves minced
• 4 lb littleneck clams scrubbed (2 inches in diameter)
• 2 tablespoons olive oil extra-virgin
• 0.3 lb chorizo sweet spanish hot cut into 1/4-inch dice (3/4 cup) (spicy cured pork sausage)
• 28 oz stewed tomatoes canned

Equipment

• pot

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.
2. Add tomatoes and bring to a simmer, breaking up any large pieces. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes.
3. 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.)
4. Serve immediately.