In a small sauce pot, sauté the crushed garlic and chorizo until soft and fragrant Add clams and white wine. Let the alcohol burn out of the wine. Add the chicken stock, chili flake, saffron water and bulgur. Steam covered for 3~5 minutes or as long as it takes for clams to open and cook through. Remove cover and add tomato dice, parsley. Nunez extra virgin olive oil salt and pepper, check seasoning and serve in bowl.