1.   Heat the clam nectar and pour slowly into the pan, stirring.

2.   Instead, you can substitute clam nectar or make your stock from Knorr fish cubes, which you can buy in most markets.

3.   Stir until smooth, then add the rest of the milk, the clam nectar, mustard powder, cayenne pepper and black pepper.

4.   Then stir this into the soup and add remaining clam nectar.

5.   When the shrimp are pink and the paella is done, top with the clams and pour the clam nectar over the rice, too.