Wash the clams and steam them in the boiling water (cover the pan) just until the shells open. Remove the clams from their shells; snip off and discard the tips of the neck. Rinse the clams in the broth and cut them up. Set aside. Add the potatoes and onion to the broth and cook just until the potatoes are tender. Mix the flour and milk together until smooth. Add to the potatoes in the broth and cook until thick. Then add the clams and pour into a buttered casserole. Crumble the crackers over the dish, dot with butter, and sprinkle with paprika. Bake for 25-30 minutes at 425 degrees F. This dish is nice served with beets and whipped potatoes with a grating of cheese on the top.