Clams with Chorizo Crusty Bread
Ingredients
- 3 lb. littleneck clams
- 1 4-oz. loaf French bread, halved lengthwise and crosswise (4 pieces total)
- 1 1/2 Tbsp. extra-virgin olive oil, divided
- 5 cloves garlic, divided
- 4 oz. Spanish-style chorizo, cut into 1/2-in. pieces (about 1 cup)
- 1 1/2 cups thinly sliced leek (from 1 large leek)
- 1 1/2 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)
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