Heat the olive oil in a wide pot over medium heat. Add the onion and bell pepper and sweat for 4–5 minutes until softened. Stir in the garlic and aji amarillo paste and cook 1 minute until fragrant.
Add the cumin and smoked paprika and stir for 30 seconds to release their aroma.
Add the cherry tomatoes, coconut milk and fish stock. Bring to a gentle simmer and cook 8–10 minutes, until the broth is rich and slightly thickened.
Add the clams, cover and cook 5–7 minutes, until all the shells open. Discard any that don’t open.
Stir in the lime juice and adjust the salt. Finish with cilantro and scallions.
