Begin by soaking the littleneck clams in a bowl of cold salted water for about 1 hour. Scrub them thoroughly under running water, discarding any that remain open or damaged.

In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 diced red onion and 3 minced garlic cloves. Sauté for 3 to 5 minutes until the onion softens and turns translucent.

Add the prepared clams to the pot alongside 1 cup of dry white wine. Cover and increase heat to medium-high. Steam the clams for 8 to 10 minutes, discarding any that remain closed.

Pour in 4 cups of chicken stock and 1 cup of heavy cream. Add 1 teaspoon of smoked paprika and 1 cup of diced tomatoes. Bring to a gentle simmer over medium heat and cook for about 5 minutes.

Add 1 pound of peeled and deveined shrimp and 1 cup of diced Alaska cod to the pot. Reduce heat to medium-low and cook for about 8 minutes, stirring occasionally, until seafood is fully opaque and tender.

Stir in a handful of freshly chopped parsley and season with coarse salt to taste. Return the steamed clams to the pot to warm through for a minute. Serve garnished with extra parsley leaves.