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Heat oil in large skillet on high heat. Add shallots and garlic; cook and stir 30 seconds. Add chorizo; cook and stir 1 minute. Add water and wine; bring to boil
Stir in tomatoes, paprika and fennel seed. Place clams in skillet. Cover. Cook about 5 minutes or until clams open
Stir in butter and parsley. Season to taste with pepper. (Discard any clams that do not open)