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
Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.