Begin by thoroughly rinsing 1 lb of fresh clams under cold running water to remove any grit or sand. Place the clams in a colander to drain and set them aside while you prepare the sauce.

In a medium pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil is shimmering, add 3 minced garlic cloves and 1/2 diced onion. Sauté for about 3 minutes until the onions turn translucent.

Stir in 1/2 teaspoon each of sweet and hot smoked Spanish paprika, blending well with the onion and garlic. Cook for an additional minute to release the spices' smoky aroma.

Pour in a 15 oz can of diced tomatoes, mixing well with the sautéed ingredients. Allow the mixture to simmer gently for about 5 minutes until it thickens slightly and the flavors meld together.

Gently introduce the rinsed clams into the tomato sauce, stirring to ensure they are well-coated. Cover and let it cook for 6-8 minutes.

After 6-8 minutes, carefully check the clams to see if they have opened fully. Discard any clams that remain closed.

Once the clams are ready, remove the pan from heat and transfer the contents into a serving dish. Garnish generously with fresh parsley and serve warm with crusty bread.