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1
In a large saucepan, heat 1 tablespoon of the olive oil.
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2
Add half of the garlic and the lemon juice and cook over moderate heat until the garlic is fragrant, about 2 minutes.
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3
Add the water and wine and bring to a boil over high heat.
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4
Add half of the clams, cover the saucepan and boil until the clams start to open, about 3 minutes.
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5
Using tongs, transfer the open clams to a heatproof bowl.
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6
Cover and continue boiling until all of the clams in the saucepan have opened; discard any clams that do not open.
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7
Carefully pour the clam broth into a heatproof bowl, stopping before you reach the grit at the bottom.
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8
Remove the clams from their shells and coarsely chop them.
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9
Rinse out and dry the saucepan.
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10
In a food processor, puree the drained tomatoes until smooth.
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11
Heat 1 tablespoon of the olive oil in the saucepan.
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12
Stir in the onion, shallot, celery, soyrizo, crushed red pepper and the remaining garlic.
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13
Cover and cook over low heat, stirring occasionally, until the vegetables are softened, about 6 minutes.
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14
Add the thyme, reserved clam broth, chopped clams, pureed tomatoes and half of the parsley.
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15
Simmer over low heat until the clams are tender, about 25 minutes.
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16
Discard the thyme sprigs and season the chowder with salt and pepper.
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17
Meanwhile, in a small saucepan, heat the remaining 1 tablespoon of oil over moderately high heat.
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18
When the oil is hot, add the paprika and, as soon as it sizzles, scrape the oil into a small bowl.
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19
Bring the chowder to a boil over moderately high heat and add the remaining clams.
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20
Cover and simmer until the clams open, about 4 minutes.
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21
Using tongs, transfer the open clams to a bowl.
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22
When all of the clams have opened, season the chowder with salt and pepper.
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23
Ladle the chowder into large, shallow bowls and arrange 6 clams in each bowl.
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24
Sprinkle with the remaining parsley.
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25
Drizzle the paprika oil over the chowder and serve.
