Clam And Shrimp Soup - cooking recipe

Ingredients

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

Preparation

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