Clean the Clams:

• Rinse the clams thoroughly under cold water to remove any sand or grit. If the clams are still dirty, soak them in cold water with a pinch of salt for 10-15 minutes to allow them to expel any sand. Discard any clams that are open and do not close when tapped (they may be dead).

Sauté the Garlic and Onion:

• In a large, deep pan or skillet, heat the olive oil over medium heat. Add the garlic and onion and sauté until fragrant and translucent, about 3-4 minutes. Be careful not to burn the garlic, as it can become bitter.

Add the White Wine and Paprika:

• Pour in the white wine and add the paprika. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for about 2-3 minutes to allow the wine to reduce slightly and the flavors to meld together.

Cook the Clams:

• Add the cleaned clams to the pan, stirring gently to coat them with the wine and garlic mixture. Cover the pan with a lid and cook for 5-7 minutes, or until all the clams have opened. Shake the pan occasionally to ensure even cooking. Discard any clams that remain closed after cooking.

Finish the Dish:

• Once the clams are cooked, remove the pan from heat. Stir in the freshly chopped cilantro and squeeze the lemon juice over the clams. For extra richness, you can add a tablespoon or two of butter and stir it into the sauce until melted.

Serve:

• Transfer the clams and their flavorful broth to serving bowls. Serve immediately with slices of crusty bread to soak up the delicious broth. Garnish with additional cilantro if desired.