Cut the chorizo into 1/4-inch slices.

In a large, deep skillet, braising pan or Dutch oven (something you can cover) set over medium heat, add chorizo slices. Cook until the chorizo is browned on both sides, about 5-7 minutes.

Remove chorizo to a plate and cover with aluminum foil.

There should be enough oil left from the chorizo in the pan, but if not, add a teaspoon or two of olive oil.

Add the shallot and cook until translucent, about 3 minutes.

Add the garlic and cook, stirring constantly, for 30 seconds.

Add the clams in an even layer.

Pour in the sherry.

Cover the pan and steam until the clams begin to open, 4 to 6 minutes.

Reduce the heat to low and stir in the butter and then add the chorizo.

Sprinkle with chives and serve.