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.
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.
© 1974 All rights reserved. Published by Echo Point.