Start by soaking the littleneck clams in fresh water for at least 30 minutes to help them expel any sand. After soaking, gently tap each clam—discard any that remain open or do not close tight, as they are not fresh. Rinse the clams under cold water to remove any residual sand before cooking.

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced Spanish or Portuguese chorizo and sauté for about 5 minutes, stirring occasionally, until it becomes browned and releases its rich, smoky aroma.

Next, stir in 1 minced shallot and 3 thinly sliced garlic cloves into the pot with the chorizo. Cook for another 2-3 minutes until the shallot becomes translucent and the garlic is fragrant.

To elevate the flavor, add 2 anchovy filets, 1 tablespoon of unsalted butter, and a pinch of red pepper flakes into the pot, stirring to combine. Then, pour in 1 cup of dry white wine and 1 cup of vegetable broth, scraping the bottom of the pot to deglaze.

Add the soaked clams to the bubbling broth, quickly covering the pot with a lid. Allow the clams to steam for about 5-7 minutes, shaking the pot occasionally to ensure even cooking.

Once the clams have opened, remove the pot from heat and sprinkle the dish with fresh lemon zest and a handful of chopped parsley for a burst of color and freshness. Serve immediately in bowls.