Clams and Chorizo with Tomato and Garlic

Ingredients

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Clam

  Mollusks, mixed species, raw

  4 lb (with shell), yield after shell removed or 272g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pork and beef chorizo

  4 oz or 113g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

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