Pork and Clams

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6 medium cloves garlic, peeled

2 teaspoons sea salt

2 teaspoons crushed red pepper

1 tablespoon Spanish paprika

1 cup Portuguese or good olive oil

1 1/2 pounds boned pork loin, trimmed and cut into 1/2-inch cubes

1 cup small diced onions

2 cups dry white wine

100 cockles or small littleneck clams in the shell, scrubbed and purged

Sea salt, to taste

1 loaf crusty bread

1/4 cup finely chopped fresh parsley leaves