Sopa Al Cuarto De Hora Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main Ingredient


 Cured ham2 Ounce
 Onion1 Small
 Clams in shell1⁄2 Pound
 Hard boiled eggs1
 Olive oil2 Tablespoon
 Cured ham2 Ounce, diced
 Shelled peas1⁄4 Cup (4 tbs) (Fresh Or Frozen)
 Tomatoes2 Small
 Onion1 Small, finely chopped
 Clams in the shell1⁄2 Pound
 Hard boiled egg1 , boiled
 Raw rice2 Tablespoon
 Paprika1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Black pepper1 Pinch
 Boiling water4 1⁄2 Cup (72 tbs)

Nutrition Facts

Serving size

Calories 301 Calories from Fat 115

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 163.6 mg

Sodium 591.2 mg24.6%

Total Carbohydrates 19 g6.2%

Dietary Fiber 2.3 g9.3%

Sugars 4.7 g

Protein 27 g53.2%

Vitamin A 25.8% Vitamin C 48.7%

Calcium 10% Iron 94.1%

*Based on a 2000 Calorie diet


Rinse clams in cold water and let sit in bowl of water for at least an hour to remove sand.
Cook clams until they open in water to cover.
Remove one shell from each, set aside, and pass the liquid through a kitchen towel or cloth in order to strain out any remaining sand.
Shell the peas and the uncooked shrimp.
Scald the rice by throwing it in boiling water for 3 minutes, then straining and rinsing it under cold water.
Heat olive oil in a skillet and brown the ham.
Put ham aside and slowly fry the finely chopped onion in the same oil.
When the onion is golden, add the tomatoes forced through a sieve.
Let the tomatoes and onions fry' together for 5 minutes before adding the paprika with the pan off the fire.
Immediately pour in 4 1/2 cups of boiling water.
Add the peeled shrimp and peas and the scalded rice, 1/2 tsp salt, and a pinch of black pepper.
Let the soup boil for-exactly 15 minutes.
(This is the quarter of an hour to which the soup owes its name.) Just before serving, add the clams, the liquid in which they cooked, the ham, and the hard-boiled egg, chopped fine.
Check seasoning and serve.