Spanish-Style Clam Stew With Garlic Toast

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Coastal Living


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1/4 cup extra-virgin olive oil

5 large garlic cloves, minced

1/2 teaspoon saffron threads

1 cup sherry

1 tablespoon vegetable oil

1 (12-ounce) package chorizo sausages, sliced

1 cup chopped red onion

1 1/4 teaspoons salt, divided

1/4 teaspoon smoked paprika

3 (8-ounce) bottles clam juice

3 large red potatoes, diced

2 (14 1⁄2-ounce) cans diced tomatoes, undrained

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 sourdough baguette, sliced

24 littleneck clams, well-scrubbed and rinsed

1 teaspoon orange zest

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