Clams And Chorizo With Tomato And Garlic - cooking recipe

Ingredients

4 garlic cloves, minced
1/4 lb hot spanish chorizo sausage, cut into 1/4 inch dice (or Italian soppresata, 3/4 cup)
2 tablespoons extra virgin olive oil
2 (14 ounce) cans stewed tomatoes
4 lbs littleneck clams, scrubbed

Preparation

Cook garlic and chorizo/soppresata in oil in a large frying pan over moderate heat, stirring occasionally until garlic is light brown.
Add tomatoes and bring to a simmer, breaking up all 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 (9-12 minutes)
Discard any clams that have not opened after 12 minutes.
Serve immediately.