Steam open clams and remove from the shells. Reserve the shells and liquid from the clams. Process the bread into rough crumbs using a food processor. Saute onions, peppers, and chourico until veg is softened. Add the minced garlic and cook until it becomes fragrant. In a large bowl add the breadcrumbs and cooled meat mixture. Add the paprika, wet red pepper, and parsley and mix to combine. Strain the liquid from the clams through a coffee filter and add just enough to wet the bread stuffing without making it soggy. Add salt and pepper to taste. Use the food processor to grind the clams and add to the stuffing. Stuff the reserved clam shells and tie closed. Bake at 375° for 25 minutes.