In a medium skillet, combine ½ cup of the water and the clams.

Bring to a boil over high heat, removing the clams as they open.

Discard any unopened clams.

Remove the clam meat from the shells, coarsely chop, and reserve.

Reserve the cooking liquid.

In a deep earthenware casserole dish or Dutch oven, heat the olive oil over medium-low heat.

Add the onion and ham, cover, and cook until the onion is wilted and transparent, about 3 minutes.

Add the tomatoes, cover, and cook 5 minutes more or until they soften and release their juices.

Stir in the paprika, then gradually add the remaining 4¼ cups water, the reserved clam cooking liquid, and the fish broth.

Add the cod, shrimp, peas, rice, and parsley.

Season with salt and pepper.

Stir in the reserved clam meat and the chopped egg.

Let all cook through and blend for 2 minutes, then remove from the heat.

If using earthenware, serve hot in the dish, or transfer to individual bowls.