- 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
- 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.
- 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.