Spanish “Quarter Hour” Clam and Shrimp Soup

Name: Spanish “Quarter Hour” Clam and Shrimp Soup (Sopa al Cuarto de Hora)
Yield: Makes 6 Generous First-Course Servings
Cuisine: Spain
Ingredients: 2 tablespoons finely chopped parsley; salt and pepper; salt and pepper; ¼ cup long-grain rice; ¼ teaspoon saffron threads, soaked in 1 tablespoon water for 20 minutes; ¼ teaspoon saffron threads, soaked in 1 tablespoon water for 20 minutes; juice of 1 lemon; 1 quart fish broth or water; 40 small clams, about 2 pounds; 18 large shrimp, about 1 pound, shelled and deveined (shells reserved); 18 large shrimp, about 1 pound, shelled and deveined (shells reserved); 18 large shrimp, about 1 pound, shelled and deveined (shells reserved); 1 bouquet garni; 3 medium-size tomatoes, peeled, seeded, and chopped; 2 tablespoons olive oil; 1 garlic clove, finely chopped; 1 medium-size onion, finely chopped; 2 ounces prosciutto, about 2⅛-inch-thick slices; ½ cup medium-dry sherry; 1 quart fish broth or water

Sopa al Cuarto de Hora

Preparation info

Makes
6
Generous First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

As its name implies, this Spanish soup is easy and quick to prepare, but I have to admit that a quarter hour is a bit exaggerated. Count on about 45 minutes from start to finish.

Much of the character for this soup comes from Serrano ham, which unfortunately isn’t available in the United States, but I make it with prosciutto, and it’s still wonderful.

This soup can be made a day in advance.

Ingredients

Europe
Spain
Starter
Main course
Mediterranean
Gluten-free
Soup

Ingredients

Method