Clams with Chorizo

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1 tablespoon extra-virgin olive oil

8 ounces Spanish-style dried chorizo, sliced into thin rounds

1 small Spanish onion, diced

Pinch of red pepper flakes

1 clove garlic, minced

24 cockles or other small clams, cleaned

1/4 cup bottled clam juice

1/2 cup dry white wine

1 tablespoon unsalted butter

1 tablespoon finely chopped fresh parsley

Kosher salt and freshly ground pepper

Crusty bread, for serving