SOPA AL CUARTO DE HORA (QUARTER OF AN HOUR SOUP) BY SYLVIA REYNOSO GALA

Ingredients:

6	cups	water
1/4	kg	clams, washed, scrubbed, soaked in water and drained when ready to use
1/4	cup	olive oil
2	tbsp	finely chopped garlic
1/2	cup	finely chopped white onions
1	pc	laurel leaf
1 (350 grams)	can	stewed tomatoes
1	cup	coarsely chopped PUREFOODS PREMIUM COLD CUTS SPICED HAM
1/4	cup	finely chopped parsley
1	cup	short grain rice (bomba rice or arborio rice), washed
1/4	cup	dry white wine
1/4	tsp	saffron (ground or threads)
1/4	kg	shrimps, peeled and cut into 1/2" pieces
2	tsp	iodized rock salt

2	pc	lemon, cut into rings
4	pc	MAGNOLIA BROWN EGGS, boiled , peeled and chopped

Procedure:

Boil water in a deep stock pot. Add clams and cook for 5 to 10 minutes or until shells are open. Set aside clams on a plate. Discard unopened shells. Reserve clam broth.
In a medium pot, add olive oil and garlic. When brown, add onions and laurel leaf. When onions are tender, add tomatoes and mash them.
Add remaining ingredients except for shrimps and cook for 1 to 2 minutes. Transfer mixture to boiling clam broth and cook for 15 minutes. Add shrimps. Serve in 8 1-cup capacity bowls.

Makes 8 servings.

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