ACTIVE TIME 35 MINUTES | TOTAL TIME 55 MINUTES | SERVES 4
3 lb. littleneck clams
1 4-oz. loaf French bread, halved lengthwise and crosswise (4 pieces total)
11/2 Tbsp. extra-virgin olive oil, divided
5 cloves garlic, divided
4 oz. Spanish-style chorizo, cut into 1/2-in. pieces (about 1 cup)
11/2 cups thinly sliced leek (from 1 large leek)
11/2 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)
FILL a large bowl or pot with 1 gallon cold water. Add clams and let soak in refrigerator for 20 to 60 minutes. Lift out clams and rinse under cold running water, scrubbing to clean shells.
PREHEAT oven to 400°F. Place bread, cut side up, on a baking sheet. Brush cut sides of bread with 1 tablespoon oil. Thinly slice 4 garlic cloves; halve remaining garlic clove.
HEAT remaining 1/2 tablespoon oil in a large pot over medium. Add chorizo; cook, stirring often, until just starting to brown, 2 to 3 minutes. Add leek and sliced garlic; cook, stirring constantly, until softened and fragrant, 1 to 2 minutes. Add wine and tomatoes; bring to a simmer, stirring often. Continue to simmer, stirring often, for 3 minutes. Stir in clams and bring to a boil. Reduce heat to medium and cover; cook, shaking pot occasionally, until clams just open, 7 to 9 minutes. (Discard any unopened clams.)
MEANWHILE, bake bread until toasted, about 5 minutes. Without removing bread, turn on broiler. Broil bread, watching carefully, until edges are golden brown, 1 to 2 minutes. Rub cut sides of bread with halved garlic clove.
USING tongs or a slotted spoon, remove clams from pot and place in shallow bowls. Stir butter into tomato mixture in pot. Top clams with tomato mixture. Top with chives, if desired, and serve with toasted bread.
PER SERVING: 726 Calories, 28g Fat (11g Saturated), 150mg Cholesterol, 2g Fiber, 61g Protein, 37g Carbs, 775mg Sodium, 0g Added Sugar