Begin by thoroughly rinsing the littleneck clams under cold running water to remove any sand or grit, then soak them in a bowl of cold salted water for about 30 minutes.

In a large pot set over medium heat, add a splash of extra-virgin olive oil, then sauté the diced red onion for 3 to 5 minutes until translucent. Add minced garlic and stir for an additional minute.

Carefully add the cleaned clams to your pot along with the dry white wine. Cover the pot and allow to steam for 8 to 10 minutes, discarding any clams that remain closed.

Once the clams are open, pour in the chicken or seafood stock, heavy cream, smoked paprika, and canned diced tomatoes. Stir and bring to a light simmer for 5 minutes.

Gently add the deveined shrimp and chunks of Alaska cod. Cook for about 8 minutes, stirring occasionally, until the seafood is opaque and cooked through.

Stir in freshly chopped parsley and adjust the seasoning with coarse salt to taste. Return the opened clams to the pot and serve hot.