San Francisco Clam bake With Instant Clam Broth Recipe
Ingredients
| 1 dozen large prawns, in the shell | ||
| Scallops | 1 Dozen | |
| 2 dozen clams, in the shell | ||
| Lemon juice | 1 | |
| 1 large onion, sliced thin | ||
| Green tomatoes | 4 Small | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Parsley | 2 Tablespoon, chopped | |
| Finely chopped oregano | 1/4 Teaspoon, dried | |
| Pinch of dried basil | ||
| Olive oil | 2 Tablespoon | |
| Green pepper | 1 , sliced | |
Directions
Wash all the shellfish in cold running water.
Presoak a clay pot, top and bottom, in water for 15 minutes.
Line the bottom of the presoaked pot with sliced onion, then add the clams.
Top with the shrimp and scallops, then squeeze the lemon juice over.
Add all the remaining ingredients.
Cover the pot and place it in a cold oven.
Set the oven temperature to 450 degrees.
Cook for 40 minutes.
When done, pour the liquid into small soup cups do not thicken and serve as a soup or clam dip.
Serve with saffron rice cooked with pine nuts and pimentoes.
Note: Enhance this dish with a good quality German white wine (not the too sweet Liebfraumilch or Moselblumchen) or Charles Krug's excellent California Chenin Blanc, Traminer, or Gewiirztraminer.
Presoak a clay pot, top and bottom, in water for 15 minutes.
Line the bottom of the presoaked pot with sliced onion, then add the clams.
Top with the shrimp and scallops, then squeeze the lemon juice over.
Add all the remaining ingredients.
Cover the pot and place it in a cold oven.
Set the oven temperature to 450 degrees.
Cook for 40 minutes.
When done, pour the liquid into small soup cups do not thicken and serve as a soup or clam dip.
Serve with saffron rice cooked with pine nuts and pimentoes.
Note: Enhance this dish with a good quality German white wine (not the too sweet Liebfraumilch or Moselblumchen) or Charles Krug's excellent California Chenin Blanc, Traminer, or Gewiirztraminer.
Chef
