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1
Bring the wine and water to a boil in a large deep skillet with a tight-fitting lid over high heat.
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2
Add the clams, cover, and boil until the clams open, 4 to 8 minutes, removing the clams to a bowl with a slotted spoon as soon as they open.
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3
Discard any unopened clams.
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4
Strain the cooking liquid through a dampened coffee filter or several layers of damp cheesecloth to remove grit.
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5
You should have about 2 cups; add more water if you have less.
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6
Add the saffron to the liquid and set aside.
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7
Store the clams in the refrigerator while the stew cooks.
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8
Heat the oil in a large deep skillet over medium-high heat.
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9
Brown the chorizo slices on both sides, about 2 minutes per side.
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10
Transfer to a 5- to 6-quart slow cooker.
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11
Add the onion, bell pepper, and celery and saute until tender and lightly browned, about 3 minutes.
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12
Add three-quarters of the garlic and saute for another 30 seconds.
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13
Add the reserved clam cooking liquid, the diced tomatoes, bay leaf, thyme, paprika, salt, and pepper and bring to a simmer.
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14
Pour into the slow cooker, cover the cooker, and cook for 3 to 4 hours on high, or 6 to 8 hours on low.
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15
Meanwhile, mix together the remaining garlic, lemon juice and zest, parsley, and almonds; set aside.
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16
About 30 minutes before serving, remove the clams from the refrigerator and turn the slow cooker to high.
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17
Add the salmon and shrimp to the slow cooker, push gently to submerge, and cook until the fish flakes when pressed gently, about 20 minutes.
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18
Remove the bay leaf.
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19
To serve, place 3 clams in each of 6 large soup bowls Ladle the caldo over the clams and sprinkle with some of the parsley mixture; serve immediately.
