Clam and Lobster Bake Recipe (Oven Packet Style)
This clam and lobster bake recipe is built with potatoes, sweet potatoes, corn, onions, and chicken, then cooked low and slow so everything steams together. You’ll layer the malzemeleri in a tightly sealed foil pack, let the oven do the work, and finish with a simple doneness check. The steps below show how it’s prepared (nasıl yapılır) without overcomplicating it.
Ingredients
Main ingredients
Step-by-Step Method
Preheat and set up
Heat the oven to 120°C / 250°F. Grab a large roasting pan or deep baking dish and heavy-duty foil to seal everything in.
Prep the vegetables
Cut the baking potatoes and sweet potatoes into big chunks. Halve the corn. Slice the onions into thick wedges so they hold up during the long cook.
Clean the shellfish
Soak the clams in cold water, then scrub the shells. Discard any clams that stay open when tapped. Rinse the lobsters quickly under cold water.
Layer and seal (foil packet)
Line the pan with foil. Spread potatoes, sweet potatoes, corn, and onions on the bottom, then place the chicken pieces on top. Set the lobsters and clams on the very top. Seal the foil tightly so steam stays inside.
Bake low and slow
Bake for about 6 hours 40 minutes. Try not to open the foil; keeping the steam trapped helps everything cook evenly.
Check doneness and serve
Carefully crack the foil open (hot steam!). Most clams should be open—discard any that remain closed. When the chicken is cooked through and the vegetables are tender, serve right away.