Heat a large skillet over medium-high heat.

Add chorizo and cook until crisp.

Remove chorizo from pan and reserve.

Add chopped onions to the remaining oil in the pan.

Cook, stirring occasionally, until onions are soft, about 8 minutes.

Add tomatoes and cook until they begin to fall apart, about 4 minutes.

Add clams and reserved chorizo to the pan.

Cover with a tight-fitting lid.

Cook until clams open, about 10 minutes.

Remove lid and discard any unopened clams.

Season to taste with kosher salt and cracked black pepper.

Serve immediately with a crusty loaf of bread and a crisp cold beer.