Clams and Chorizo with Tomato and Garlic

• 2 garlic cloves, mincedgarlic
• 1/4 lb sweet or hot Spanish chorizo (spicy cured pork sausage), cut into 1/4-inch dice (3/4 cup)
• 2 tablespoons extra-virgin olive oilolive-oil
• 2 (14-oz) cans stewed tomatoesstewed-tomatoes
• 4 lb littleneck clams (2 inches in diameter), scrubbed

1. 01Cook 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.
2. 02Stir 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.

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