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; ¼ teaspoon saffron threads, soaked in 1 tablespoon water for 20 minutes; juice of 1 lemon; ¼ cup long-grain rice; 1 bouquet garni; 40 small clams, about 2 pounds; 1 quart fish broth or water; 2 ounces prosciutto, about 2⅛-inch-thick slices; ½ cup medium-dry sherry; 18 large shrimp, about 1 pound, shelled and deveined (shells reserved); 2 tablespoons olive oil; 1 garlic clove, finely chopped; 1 medium-size onion, finely chopped; 3 medium-size tomatoes, peeled, seeded, and chopped