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Northwest Clambake in the Oven

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“From Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson.”
1hr 20mins

Ingredients Nutrition

  • 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
  • fresh rosemary sprigs or fresh thyme sprigs or tarragon, sprigs
  • 14 cup clam juice, fish stock or 14 cup chicken stock


  1. Preheat oven to 350°F.
  2. Cut two 24-inch lengths of aluminum foil and place on a flat surface in a cross-shaped pattern.
  3. 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.
  4. 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.
  5. Sprinkle the garlic over the seafood and vegetables, place the herb sprigs on top of the seafood, then drizzle clam juice over all.
  6. Bring the long sides of foil up until they meet in the middle and secure tightly.
  7. Fold the remaining ends to seal tightly.
  8. Place the packet on a baking sheet and bake I hour.
  9. To serve, place the packet on an individual plate and unfold or cut open the foil at the table for an informal presentation.
  10. Alternately, unfold the foil in the kitchen, transfer contents of the packet to a plate, and discard the foil.

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