1. In a heavy 3-4 quart saucepan, bring 1 quart of water to a boil. Drop in the clams, cover tightly and boil briskly for 5-10 minutes or until the shells open. 2. With a slotted spoon, transfer the clams to a plate, remove the clams and discard shells. Set the clams aside and reserve cooking liquid. 3. In a heavy 8-10 inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the onions, garlic and bay leaf. 4. Stirring occasionally, cook for 5 minutes, or until the onion is soft and transparent but not brown. 5. Add the tomatoes, ham, and parsley, raise the heat and cook briskly for about 5 minutes, or until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon. Set aside off the heat. 6. Strain the clam cooking liquid through a fine sieve, and return it to the saucepan. Add the reserved onion mixture, rice, wine, saffron and lemon juice, bring to a boil over high heat, and reduce the heat to low. 7. Stir once or twice, partially cover the pan and simmer for about 15 minutes or until the rice is tender. (This cooking period is the quarter hour from which the soup gets its name.). 8. Add the shrimp, egg and clams and simmer for 2 or 3 minutes longer until the shrimp turn pink. Taste and season with salt and pepper. Serve at once from a heated tureen or individual soup plates. ---------------------------------------------------------------------------
Nutrition
Ingredients
