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Clams with Chorizo & Crusty Bread
Ingredients
  • 3 lb. littleneck clams
  • 1 4-oz. loaf French bread, halved lengthwise and crosswise (4 pieces total)
  • 1 ½ Tbsp. extra-virgin olive oil, divided
  • 5 cloves garlic, divided
  • 4 oz. Spanish-style chorizo, cut into ½-in. pieces (about 1 cup)
  • 1 ½ cups thinly sliced leek (from 1 large leek)
  • 1 ½ cups dry white wine
  • 1 cup chopped canned peeled tomatoes (from a 28-oz. can)
  • 3 Tbsp. unsalted butter, cubed
  • Chopped fresh chives, for topping (optional)
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