Toss the pork with one tablespoon oil, the garlic, paprika, wine and bay leaves. Let marinate overnight.
Drain the pork and save the marinade. Heat the oil and brown the pork. Remove the pork from the pan. Reduce the heat and sauté the onion until translucent, about 5 minutes. Return the pork to the pan and add the clam stock and the remaining marinade. Add the clams and simmer until the clams open. Remove the bay leaves.
Garnish with a generous tablespoon of extra virgin olive oil, a squeeze of fresh lemon and the chopped parsley over the dish just before serving.