Spanish-Style Clam Stew with Garlic Toast

Heat olive oil in a small saucepan over medium heat just until warm. Stir in garlic. Remove from heat, and let stand 15 minutes.

Combine saffron and sherry in a small bowl.

Heat vegetable oil in a large Dutch oven over medium-high heat. Add chorizo, and cook 4 minutes or until browned on all sides. Transfer chorizo to a plate.

Add onion, 1 teaspoon salt, and paprika to Dutch oven. Sauté 5 minutes or until softened but not browned. Stir in sherry mixture, clam juice, and next 4 ingredients. Bring to a boil, reduce heat, and simmer, covered, 20 minutes or until potatoes are tender.

Brush baguette slices with garlic oil, and sprinkle with remaining 1⁄4 teaspoon salt. Bake at 400° for 10 minutes or until golden.

Stir clams into stew, cover, and simmer 5 to 6 minutes or until clams are fully opened. (Discard any that do not.) Stir in chorizo and orange zest. Cook until thoroughly heated. Serve with garlic toast.