Soak the clams in salted water for at least 1 hour then scrub each clam under running water, discarding any that do not close when tapped.

In a large pot, heat olive oil over medium heat. Add diced onion and optional minced garlic, sauté until translucent, about 5 minutes.

Add the cleaned clams and white wine to the pot and steam for 8-10 minutes until clams open. Remove clams and set aside.

Strain the broth, discard grit, return broth to pot, and add seafood stock, cream, diced tomatoes, and smoked paprika. Simmer for 5 minutes.

Stir in diced frozen fish and thawed shrimp, simmer on medium-low heat for 10 minutes until shrimp are pink and opaque.

Incorporate reserved clams and fold in chopped parsley. Adjust seasoning with salt to taste, and cook for another 2-3 minutes.

Ladle the soup into bowls and serve hot, ideally with crusty bread for dipping.