To begin, soak the clams in cold salted water for at least 30 minutes to encourage them to expel any sand. Rinse well under cold water and set aside. This step is essential for ensuring clean, grit-free clams in the final dish.

In a wide, deep skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it softens and turns translucent. Stir occasionally to avoid browning, as you want a gentle, sweet onion base for the sauce.

Add the minced garlic and bay leaf to the skillet, stirring for an additional 1-2 minutes until the garlic is fragrant. Avoid letting the garlic brown, as it can add bitterness to the sauce.

Sprinkle in the smoked paprika and flour, stirring quickly to combine. This will slightly thicken the sauce while also infusing a rich, smoky undertone.

Pour in the dry white wine, stirring well to deglaze the pan and lift any flavourful bits from the bottom. Allow the wine to cook down for 2-3 minutes to reduce its acidity and enhance the dish’s depth.

Add the finely chopped tomatoes or tomato puree, stirring to incorporate. Let the mixture simmer for 10-12 minutes, stirring occasionally until it reduces into a thick, flavourful sauce. Season with salt and pepper to taste.

Add the cleaned clams to the skillet, gently stirring to coat them in the marinera sauce. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed, as they may not be safe to eat.

Transfer the clams in marinera sauce to a serving dish, garnishing with a sprinkle of fresh chopped parsley. Serve immediately with crusty bread for dipping, allowing guests to savour the rich, aromatic sauce. Enjoy this traditional Spanish dish warm, as it celebrates the pure taste of the sea with every bite.