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In a large skillet over low heat, warm the oil. Add the chouriço and cook until crisp, 3 to 5 minutes. Stir in the garlic and cook gently until fragrant, about 1 minute.
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Add the cilantro stems, clams, and butter. Increase the heat to medium, cover the skillet, and cook, shaking the skillet occasionally, until the clams start to open, 4 to 6 minutes. Take care not to overcook the clams.
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Discard any clams that haven’t opened. Remove the skillet from the heat, toss in the cilantro leaves and stir a couple of times. Cover with the lid while transferring the skillet to the table. Serve with lemon wedges and piri piri sauce to taste, and plenty of crusty bread for sopping up the sauce.
