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1
In a heavy 3-4 quart saucepan, bring 1 quart of water to a boil.
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2
Drop in the clams, cover tightly and boil briskly for 5-10 minutes or until the shells open.
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3
With a slotted spoon, transfer the clams to a plate, remove the clams and discard shells.
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4
Set the clams aside and reserve cooking liquid.
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5
In a heavy 8-10 inch skillet, heat the oil over moderate heat until a light haze forms above it.
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6
Add the onions, garlic and bay leaf.
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7
Stirring occasionally, cook for 5 minutes, or until the onion is soft and transparent but not brown.
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8
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.
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9
Set aside off the heat.
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10
Strain the clam cooking liquid through a fine sieve, and return it to the saucepan.
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11
Add the reserved onion mixture, rice, wine, saffron and lemon juice, bring to a boil over high heat, and reduce the heat to low.
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12
Stir once or twice, partially cover the pan and simmer for about 15 minutes or until the rice is tender.
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13
(This cooking period is the quarter hour from which the soup gets its name.
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14
).
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15
Add the shrimp, egg and clams and simmer for 2 or 3 minutes longer until the shrimp turn pink.
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16
Taste and season with salt and pepper.
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17
Serve at once from a heated tureen or individual soup plates.
