Rinse clams and discard any that are open. Clams will nearly always have some dirt, sand, or mud in them even if you rinse them with great care. The sand will stay at the bottom of your pot when cooking. When pouring your broth into a bowl, leave ~ 1/4 to 1/3 of the liquid (and all of the sand) in the pan. This prevents a sandy broth.
Bring a large pan to medium high heat and add butter, chorizo, onions.
Cook ~ 8 minutes or until chorizo is cooked through.
Add garlic and cook 1-2 minutes or until fragrant.
Add white wine and clam juice or water. Bring to a boil and add clams.
Cover and cook an additional 5-7 minutes or until the clams have opened. Trash any clams that have not opened (they are bad).
Remove clams to a large bowl as they open.
Remove sausage with a slotted spoon (place in clam bowl) and pour most of the broth into your bowl, careful to leave any sand in the pan and not in your dinner.
Zest lemon first and then juice. Add 2 Tbsp lemon juice and garnish with lemon zest and parsley.
Serve with crusty baguette for dipping or serve over pasta or zoodles. Add salt to taste. Happy Eating! Beckie
Notes
Don't have clam juice? Use water or chicken broth.