Clam And Shrimp Soup

• 18 large shrimp (about 1 lb.), shelled and deveined (shells reserved)
• 40 small clams (about 2 lb.) *
• 1/2 c. medium dry sherry
• 2 oz. Prosciutto (about two 1/8-inch thick slices) **
• 1 medium to large size onion, finely chopped
• 1 large clove garlic, finely chopped
• 2 Tbsp. olive oil
• 3 medium sized tomatoes, peeled, seeded and chopped
• 1 bouquet garni, tied together in cheesecloth (2 tsp. dried thyme leaves, 1 bunch parsley including stems, coarsely chopped, and 1 bay leaf, crumbled)
• 1/4 c. long grain rice
• 1/4 tsp. saffron threads, soaked in 1 Tbsp. water for 20 minutes
• juice of 1 lemon
• 2 Tbsp. finely chopped parsley
• salt and pepper to taste

1. *Two 6.5 ounce cans of chopped clams with juice may be substituted for 40 small clams.

shrimp, clams, sherry, onion, clove garlic, olive oil, tomatoes, bouquet garni, long grain rice, saffron threads, lemon, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725911 (may not work)