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Heat olive oil in a large sauté pan over medium-high heat.
Add onion and cook until translucent, 7 to 9 minutes.
Add garlic, tomato and Old Bay seasoning.
Cook 1 minute, stirring occasionally, until spices smell toasty.
Add chorizo and littleneck clams.
Add wine, cover and simmer until clams open, 3 to 5 minutes.
Add salt and pepper to taste.
Turn off heat, stir in butter.
Add lemon juice and parsley.
While onions cook, heat 1/4-cup oil in another sauté pan over medium heat.
Rub salmon with one tablespoon oil and season with salt.
Press a generous amount of pepper on one side of the fillets.
Sear fish, pepper side down for 5 minutes, turn fillets over and sear an additional 3 to 5 minutes, until the fish is cooked through.
Set aside and cover with foil to keep warm.
To serve, spoon clams and chorizo over salmon and garnish with additional parsley.