Directions

Place clams in a skillet with 3 cups of water. Bring to a boil, cover and cook until the clams open. Chop the meat from the large clams and reserve the small ones.
Measure 2 1/4 cups of the broth and keep warm over very low heat.
Mash the garlic, saffron, 6 tbls of parsley and 1/8 tsp of salt. Stir in wine and lemon juice.
Preheat oven to 400 degrees.
Heat oil in a 13” paella pan and saute all the vegetables until softened. Add chopped clams and saute 5 minutes more. Remove bay leaf and stir in paprika. Add the rice and stir to coat well. Add the broth bring to a boil and add the mortar mixture. Boil for 5 minutes until the rice is no longer soupy. Place in oven and cook for 10 – 12 minutes, until the rice is almost done.
Remove from the oven, add the reserved clams, cover and let sit for 5 – 10 minutes (until the rice is done).
Sprinkle with remaining parsley and serve.