Brown the onion and garlic, finely chopped, in olive oil.
Add 1 tablespoon of flour and fry lightly for 1 minute.
Add the tomatoes, peeled and chopped.
Cook, covered, for 5 minutes.
Add 1 teaspoon of sweet Spanish paprika (or spicy), dissolve it, and pour the wine.
Cook all together, uncovered, for 7-8 minutes to thicken the sauce as the clams will lose water.
Add the clams and cover to make easier for them to open.
Once the clams are open, uncover the pan and let cook several minutes to evaporate some water and thicken the sauce.
Sprinkle with finely chopped parsley.