Steamed Clams and Kale

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3 tablespoons unsalted butter

1 white onion, halved and thinly sliced

2 cloves garlic, thinly sliced

1 tablespoon tomato paste

1/2 teaspoon hot Spanish paprika, plus more for sprinkling

1/4 teaspoon dried oregano

1 1/4 cups dry white wine

1 8-ounce bottle clam juice or 1 cup vegetable broth

3/4 pound small red-skinned potatoes, halved

40 littleneck clams (3 to 4 pounds), scrubbed

1 bunch kale (preferably Tuscan kale), leaves roughly chopped

Crusty bread, for serving (optional)