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Briny clam juice is the secret weapon in this dish. We like the salinity of Bar Harbor brand, which goes well with the paprika.

Source: Martha Stewart Living, November 2016
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  • coachcarla3358152
    11 NOV, 2018
    I love this recipe and have made it many times. I often use low sodium vegetable stock in place of the clam juice. Maybe I’m in a hurry, so I use canned Salmon. It is amazingly delicious with fresh or canned!
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