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Clams with Chorizo, Leeks, Tomato, and White Wine

['2 tablespoons olive oil', '6 ounces best-quality fresh chorizo, thinly sliced', '1 or 2 medium leeks (white parts only), trimmed and sliced (about 2 1/2 cups)', '4 garlic cloves, peeled and finely chopped, plus 2 garlic cloves, peeled and cut in half', 'Salt and freshly ground black pepper to taste', '1 cup dry white wine', '1 (28-ounce) can crushed tomatoes', '4 dozen littleneck clams, scrubbed', '4 thick slices crusty sourdough bread']

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat, then add the chorizo and cook, stirring with a wooden spoon, until the chorizo has rendered its fat and is crisp and browned at the edges, 5 to 7 minutes. Add the remaining 1 tablespoon oil, the leeks, and chopped garlic and stir to coat the vegetables with the oil. Season with salt and pepper and continue to cook until the vegetables are tender, about 5 minutes. Stir in the wine, increase the heat to high, and cook until the wine is reduced by half. Add the tomatoes and let the mixture come to a high boil. Add the clams, working in batches if necessary to ensure that they’re in a single layer. Cover the pan and cook until the clams have opened. Discard any unopened clams.
While the clams cook, toast the bread, then rub the surface of each piece of bread with the cut side of one of the remaining garlic cloves.
Serve the hot clam mixture in a shallow serving bowl with the garlic toast alongside.

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