Heat the olive oil in a large, deep pan, add the onion and paprika and cook gently until soft but not browned.
Add the passata, bay leaf, chilli flakes and white wine and simmer for a minute or two.
Now add the clams, cover and cook over a high heat, shaking the pan every now and then, for 3-4 minutes, until the clams have opened.
Stir in the beurre manii and simmer for about 1 minute until the sauce has thickened slightly. Stir in the parsley, adjust the seasoning if necessary and serve with plenty of crusty bread.
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