Clam and Lobster Bake Recipe (Oven Packet Style)

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.

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.

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.

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 for about 6 hours 40 minutes. Try not to open the foil; keeping the steam trapped helps everything cook evenly.

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.