DIRECTIONS
In bowl, cover the clams and cornmeal with water; add the salt and soak 45 minutes; drain and rinse.
Heat the oil in a large non-reactive skillet.
Add the onion; cook until soft.
Add the clams, wine, lemon juice, chili, bay leaves, paprika and pepper.
Cover and cook over high heat, stirring constantly, removing the clams as they open.
Serves 4.

Garlic Sauce:
4 garlic cloves, minced
¼ cup parsley, minced
½ cup fish stock or ¼ cup    bottled clam juice diluted with ¼ cup water

In blender, puree garlic with 5 TBSP. of the parsley, add the fish stock and garlic mixture to a skillet; cook until sauce is slightly thickened.
Divide the clams among 4 soup plates.
Spoon the garlic sauce on top and garnish with remaining parsley.