2 cans whole baby clams
2 bottles clam juice
1 lb. rice
1 lg. onion, chopped
3/4 c. olive oil
1 clove garlic
Parsley
Paprika
Salt
Pepper

On low heat, saute chopped onions and garlic in olive oil in large saucepan. When browned, add paprika, salt and pepper. Strain clams, retain juice. Add this juice plus bottled juice to sauteed mixture. Rinse rice and add to mixture. Keep heat low and stir until boiling begins. Cover for 20 minutes without uncovering. Add parsley and clams; stir and remove from heat. Let stand covered for 15-20 minutes before serving.