Sort through the clams and discard any with broken shells or any open ones that do not close when tapped. Scrub them well under cold running water.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the sliced chorizo and cook for about 4-5 minutes until browned and the paprika-infused oils have released.

Add the diced onion to the pot with the chorizo. Sauté for 5 minutes until the onion is translucent and soft.

Stir in the minced garlic and smoked paprika, cooking for just 1 minute until fragrant to avoid burning the garlic.

Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up the browned bits from the bottom. Simmer for 2 minutes.

Add the crushed tomatoes, drained beans, and stock. Bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld.

Taste the broth and adjust seasoning with salt and pepper (be careful with salt as clams and chorizo are naturally salty).

Add the clams to the pot, cover with a tight-fitting lid, and steam for 5-7 minutes until the clams open.

Remove from heat immediately. Discard any clams that did not open. Garnish with fresh parsley and serve hot.