Clay Pot San Francisco Clambake

• 2 dozen clams, in the shell
• 1 dozen large shrimp, in the shell
• 1 dozen large scallop
• 1 large onion, thinly sliced
• 1 lemon, juice of
• 4 small green tomatoes, pulverized,a morter and pestal,blender or food processor will work
• 14 cup dry white wine
• 2 cloves garlic, crushed
• 2 tablespoons chopped parsley
• 1 pinch chopped oregano
• 1 pinch dried basil
• 2 tablespoons olive oil
• 1 green pepper, sliced in rings

1. Soak the top and bottom of 3 qt clay pot in water for 10 minutes, drain.
2. Wash all shellfish in cold running water.
3. Line bottom of pot with onions, top with clams.
4. Add shrimp and put scallops on top.
5. Sprinkle lemon juice on top.
6. Add remaining ingredients.
7. Cover pot and place in a cold oven.
8. Bake at 450 degrees for 40 minutes.
9. The broth can be poured off and served as a simple soup if desired.
10. Serve with a saffron rice or maybe a curried couscous.

clams, shrimp, scallop, onion, lemon, green tomatoes, white wine, garlic, parsley, oregano, basil, olive oil, green pepper

Taken from www.food.com/recipe/clay-pot-san-francisco-clambake-52736 (may not work)