1.Start by scrubbing the clams thoroughly with a brush
2.In a kettle, pour cold water and place the clams, closely covered, start boiling until the shells have opened up
3.Once the shells have opened, remove them from the broth
4.Reserve the broth in the kettle, strain it, and reheat the broth and add paprika to it
5.Serve the clams along with the hot broth and water wafers
Twelve good sized clams should make enough broth for six persons, but if there does not seem to be sufficient, add a little boiling water or milk. Clam broth seldom needs added salt.