Clam Stew

Instructions

1. 1

   Rinse the clams under cold water, then discard any broken or open shells.

2. 2

   Heat the olive oil in a large pot over medium heat.

   Tip: Use a large pot to accommodate all the ingredients.

3. 3

   Add the onions and garlic and cook until softened, about 5 minutes.

   Tip: Be careful not to burn the onions.

4. 4

   Add the carrots and potatoes and cook for an additional 5 minutes.

   Tip: Use a spoon to stir the vegetables occasionally.

5. 5

   Add the tomato paste and cook for 1-2 minutes, stirring constantly.

   Tip: This will help bring out the flavors of the dish.

6. 6

   Add the white wine and chicken broth, and bring to a boil.

   Tip: Use a ladle to scrape the bottom of the pot for any browned bits.

7. 7

   Add the clams, paprika, salt, and pepper, and stir to combine.

   Tip: Make sure the clams are fully submerged in the liquid.

8. 8

   Reduce heat to low and simmer for 10-15 minutes, or until the clams open.

   Tip: Do not overcrowd the pot.

9. 9

   Serve hot, garnished with chopped fresh parsley if desired.