Preparation

• Set a medium Dutch oven over medium heat. Add the oil, and heat until shimmering. Add the chorizo. Cook, breaking up the chorizo with a spoon and stirring occasionally, until it browns and renders much of its fat, about 8 minutes. Using a slotted spoon, transfer the chorizo to a large plate lined with paper towels.
• Add the shallots to the pot, sprinkle with 1/2 tsp. salt, and cook, stirring, until they soften and become translucent, about 1 minute.
• Raise the heat to medium high, add the clams, and cook, stirring and scraping up any bits from the bottom of the pot, about 1 minute. Add the cider, beans, bay leaves, and half of the thyme, and bring to a boil. Cover, reduce the heat to medium, and cook, shaking the pan occasionally, until the clams open, about 5 minutes; discard any unopened clams.
• Fold in the chorizo, and season the broth to taste with salt and pepper. Sprinkle with the remaining 1 tsp. thyme, and serve with the bread.