Northwest Clambake in the Oven

READY IN: 1hr 20mins


  • 2
    large soft lettuce leaves (such as Bibb, green leaf or iceberg)
  • 1
    halibut fillet (about 3 ounces, skin and bones removed, rinsed, drained, and patted dry)
  • 6
    clams, purged and shells scrubbed
  • 6
    mussels, scrubbed and debearded just before cooking
  • 3
    alaskan spot prawns, cut down the back with scissors and vein extracted
  • 2
    small new potatoes (about 1 1/2 inches in diameter, cut in half)
  • 1
    ear of corn (husk removed and broken or cut into thirds)
  • 6
    snow peas, strings removed
  • 1
    small yellow squash or 1 small zucchini, ends removed and cut into 1/2-inch rounds
  • 1
    garlic clove, minced
  • 14
    cup clam juice, fish stock or 1/4 cup chicken stock


  • Preheat oven to 350°F.
  • Cut two 24-inch lengths of aluminum foil and place on a flat surface in a cross-shaped pattern.
  • Place the lettuce leaves in the center of the foil and top with the halibut fillet, then place the clams, mussels, and spot prawns on top.
  • Place the potatoes, corn, snow peas, and yellow squash around the halibut, then pull up sides of the foil around the vegetables to form a bowl shape.
  • Sprinkle the garlic over the seafood and vegetables, place the herb sprigs on top of the seafood, then drizzle clam juice over all.
  • Bring the long sides of foil up until they meet in the middle and secure tightly.
  • Fold the remaining ends to seal tightly.
  • Place the packet on a baking sheet and bake I hour.
  • To serve, place the packet on an individual plate and unfold or cut open the foil at the table for an informal presentation.
  • Alternately, unfold the foil in the kitchen, transfer contents of the packet to a plate, and discard the foil.