"quarter-Hour" Clam, Shrimp, Ham and Rice Soup

Name: "quarter-Hour" Clam, Shrimp, Ham and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water; 8 small hard-shelled clams, washed and scrubbed; 2 tablespoons olive oil; ½ cup finely chopped onion; 1 teaspoon finely chopped garlic; 1 small bay leaf; 1 large tomatoes, peeled seeded and finely chopped; ¼ cup chopped lean smoked ham; 2 tablespoons chopped parsley; ¼ cup raw rice; ¼ cup white wine; ⅛ teaspoon saffron; ½ teaspoon fresh lemon juice; 8 medium shelled shrimp, cut into 1/2 inch pieces; 1 hard-cooked egg, finely chopped

Servings: persons

1 quart water
8 small hard-shelled clams, washed and scrubbed
2 tablespoons olive oil
½ cup finely chopped onion
1 teaspoon finely chopped garlic
1 small bay leaf
1 large tomatoes, peeled seeded and finely chopped
¼ cup chopped lean smoked ham
2 tablespoons chopped parsley
¼ cup raw rice
¼ cup white wine
⅛ teaspoon saffron
½ teaspoon fresh lemon juice
8 medium shelled shrimp, cut into 1/2 inch pieces
1 hard-cooked egg, finely chopped

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

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 quart water, 8 small hard-shelled clams, washed and scrubbed, 2 tablespoons olive oil, ½ cup finely chopped onion, and more.

Yes, "quarter-Hour" Clam, Shrimp, Ham and Rice Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!