San Francisco clambake with instant clam broth, chicken with kidneys and sour cream, sweetbreads with herbs and mushrooms, German potato pancakes and stuffed grape leaves are some recipes from "The Clay-Pot Cookbook." The book includes recipes from categories such as pork and ham, fish and seafood, chowders and soups, bread and cake, and chicken, duck and game.
To make the San Francisco clambake, wash 1 dozen shelled scampi, 1 dozen scallops and 2 dozen shelled clams under cold water. Line the bottom of a pre-soaked clay pot with sliced onion from 1 large onion, and add the clams on top. Pour in the scampi and scallops, and squeeze lemon juice from 1 lemon over them. Add 4 ground small green tomatoes, 1/4 cup of dry white wine, 2 crushed cloves of garlic, 2 tablespoons of fresh parsley and 1/4 teaspoon of finely chopped fresh oregano. Add in a pinch of dried basil, 2 tablespoons of olive oil and 1 sliced green pepper.
Cover the pot, and place it in an unheated oven. Set the temperature to 450 degrees Fahrenheit, and cook for 40 minutes. When it's done, pour the liquid into soup cups, and serve it as a soup or clam dip. Serve with an optional side of saffron rice with pine nuts and pimentos.