Spanish-Style Clam Stew with Garlic Toast

INGREDIENTS

• 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