Heat olive oil in a dutch oven over medium heat.

Add chorizo, onion, garlic, salt, and pepper to the pot.

Fry until the onions are golden, stirring frequently.

Stir in the chopped tomatoes and vinegar.

Cook over medium heat until the tomatoes are tender, about 15 minutes.

Add the scrubbed clams to the pot.

Cover the pot and bring to a boil.

Cook until the clams open wide, about 8 to 10 minutes.

Discard any clams that do not open.

Remove from heat and stir in the chopped fresh basil.

Serve immediately with crusty bread for dipping in the sauce.