A flavorful Mexican seafood stew.
Heat the oil in a Dutch oven set to medium heat. Add chorizo and cook while stirring occasionally until rendered, around 4 minutes. Add onion, bell pepper, oregano, and garlic, and continue cooking and stirring occasionally until everything has softened, about 6 minutes. Add potato, salt, paprika, and crushed red pepper. Resume cooking again, though begin stirring often now, until the ingredients become fragrant, about 1 minute. Stir in chicken broth and beans. Bring everything to a boil over medium-high. Reduce the heat to medium-low, cover, and let it simmer until the potatoes are tender, about 15 minutes.
Crank the heat to medium-high. Add the clams, cover, and cook until clams open up, about 5 minutes. Dump any clams that don't open. Stir in lemon juice, and sprinkle with scallions.