Portuguese Clam And Chorizo Stew

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1/2 pound chorizo—peeled, halved and cut into 1/2-inch pieces

1 1/2 cups chicken stock or low-sodium broth

6 thick slices peasant bread

1/4 cup extra-virgin olive oil, plus more for brushing

3 large garlic cloves, peeled and 2 minced

1/4 pound thickly sliced bacon, cut crosswise into 1/2-inch pieces

1 very large onion, thinly sliced

One 8-ounce can or jar piquillo peppers, liquid reserved, peppers cut into 1/2-inch strips

4 dozen littleneck clams, scrubbed

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