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1
Preheat the oven to 425 degrees F. Cut the potatoes, without peeling, into thick slices and each slice into quarters.
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2
Put them into a large roasting pan with the whole garlic cloves.
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3
Quarter the onions, peel them (I find it easier to do it this way around), then halve each quarter horizontally.
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4
Quarter the lemon and cut each quarter into 1/2-inch pieces.
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5
Add the onion and lemon to the pan with the potatoes and garlic.
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6
Drizzle with 2 tablespoons of the oil and roast for 1 hour.
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7
Meanwhile, soak the clams in a bowl of water - if any are smashed or don't close after they've soaked, throw them away.
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8
Slice the squid into rings.
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9
After 1 hour, take the pan out of the oven and put it over low heat on the stove top so that the pan doesn't cool while you add the seafood.
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10
Arrange the drained closed clams, baby squid rings, and whole raw shrimp over the potatoes, garlic, lemon pieces, and onions.
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11
Splash the seafood with the remaining 2 tablespoons of oil and the vermouth, then season with salt and pepper, to taste.
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12
Put the roasting pan back in the oven for 15 minutes, by which time the clams should have opened and the shrimp have turned pink.
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13
Discard any clams that have not opened.
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14
Scatter with parsley and serve straight from the pan: it couldn't look more beautiful.
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15
Make Ahead Note: Potatoes can be prepared 1 day ahead.
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16
Submerge in a bowl of water and store in the refrigerator.
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17
Drain and pat dry before using.
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18
Onions and lemons can be cut 1 day ahead and stored in bowls tightly covered with plastic wrap in the refrigerator.
