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Combine butter and garlic, cut side down, in a small saucepot and place over medium heat so the butter melts but does not brown; set aside.
Prepare grill for medium heat. Grill chorizo, turning occasionally, until cooked through, 10–12 minutes.
Meanwhile, grill clams just until they open, about 2 minutes. As clams open, using tongs, place directly in serving bowls being careful not to spill their juices. Drizzle clams with some of the garlic butter as they come off the grill.
Slice each piece of chorizo into 6 pieces, add to clams, drizzle with more garlic butter, and top with parsley. Serve with grilled bread and lemons wedges.
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