Recipe: Jack's Fish Spot Northwest Clambake in the Oven (serves 1)

NORTHWEST CLAMBAKE IN THE OVEN
From: Jack's Fish Spot, Pike Place Market

"This clambake can be prepared in your own kitchen with results as tasty as if it had been cooked in the great outdoors."

FOR ONE SERVING:
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 to 3 small new potatoes, about 1 1/2-inches in diameter, cut in half
1 ear corn, husk removed and broken or cut into thirds
6 snow peas, strings removed
1 small yellow squash or zucchini, ends removed and cut into 1/2-inch rounds
1 clove garlic, minced
Fresh rosemary, thyme, or tarragon sprigs
1/4 cup clam juice, fish stock, or chicken stock

Preheat oven to 350 degrees 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.

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 1 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.

Makes 1 serving
Source: Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson