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add to shopping list 2 garlic cloves, minced 1/4 lb sweet or hot Spanish chorizo (spicy cured pork sausage), cut into 1/4-inch dice (3/4 cup) 2 tablespoons extra-virgin olive oil 2 (14-oz) cans stewed tomatoes 4 lb littleneck clams (2 inches in diameter), scrubbed
Read the recipe at epicurious.com
