In a large pot, heat olive oil over medium heat. Add chorizo and cook until browned, about 5-7 minutes. Remove the chorizo from the pot and set it aside.
In the same pot, add chopped onion, minced garlic, and sliced leek. Sauté until the onion and leek are translucent, about 3-5 minutes.
Add white wine and tomato paste to the pot. Bring the mixture to a boil and let it simmer for 5 minutes.
Add chicken or vegetable broth, white beans, smoked paprika, bay leaves, and a pinch of salt and black pepper to the pot. Stir well.
Add the chorizo back into the pot and stir everything together.
Add the littleneck clams to the pot and cover the pot. Cook until the clams have opened up, about 5-7 minutes. Discard any clams that have not opened.
Serve hot, garnished with chopped parsley and toasted bread.
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