Heat a large sauté pan over medium high heat

Add the olive oil and chorizo to the pan

Once the chorizo has rendered some fat add the shallots, garlic and parsley

Cook until the shallots are tender

Add the clams, paprika, piment d’ esplette, salt, ground black pepper and stock

Bring everything to a simmer and cover the pan

Cook until the clams have opened

Uncover the pan and check the seasoning

Remove from heat and add the butter and swirl the pan until it has melted and emulsified

Serve in a bowl with grilled bread on the side