Heat olive oil. Add the garlic cloves
and let infuse the oil. Slice chorizo
into 1/2-inch coins. Add chorizo into pan and render
. Add clams. Pour wine
over clams. Cover pan and let clams steam, about 5 minutes, or until all the clams have opened. Once cooked through, discard any clams
that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth
in Saffron Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.