Steps:
- 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 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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