4 Servings 40 min Cook
2 Can Tomatoes
4 Lb (with shell), yield after shell remov Clam
2 Cloves, minced Garlic
3 1 Oz Pork And Beef Chorizo
2 Tbsp Olive Oil
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 cleaned and scrubbed 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.
