Paella

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3 pounds small clams, littlenecks or cockles

3 pounds mussels, cleaned and beards removed

2 white onions, finely diced

1 cup extra-virgin olive oil

2 pounds chorizo, cooked halfway and medium sliced

1 tablespoon fresh chopped garlic

14 cups tomato broth, whole peeled can tomatoes pureed in blender

1 ounce saffron

1 cup chopped basil leaves

1 cup chopped flat-leaf parsley

8 cups short grain rice, or Spanish rice

Salt and freshly ground black pepper