Clams and Chorizo with Tomato and Garlic

1. 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. 2

   Add tomatoes and bring to a simmer, breaking up any large pieces.

3. 3

   Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes.

4. 4

   Stir in clams and cook, covered, over moderately high heat, stirring once, until clams open, 9 to 12 minutes.

5. 5

   (Discard any that have not opened after 12 minutes.)

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.