Da Bag

Seafood Stuffed Bag of Goodness

Famous Hawaii Chef Alan Wong bakes fresh seafood in one easy bag.
Difficulty: Easy
Cook Time: min


  • 1 Tbsp butter
  • 2 tsp minced garlic
  • ½ cup quartered shiitake mushrooms
  • 2 cups firmly packed spinach
  • 20 Manila clams, washed
  • 2 cups Kalua Pig*
  • ¼ cup finely diced tomatoes
  • 1 cup Chicken Stock*
  • Cooking Directions

    Preheat the oven to 350 degrees.

    Cut 4 strips of 18-inch-wide heavy-duty gauge aluminum foil 40 inches long (or use 2 overlapping strips of 12-inch-wide foil). Form foil bags, with one end left open, by folding each strip of foil in half lengthwise and seal the sides by folding the edges over together 3 or 4 times.

    In a sauté pan over medium-high heat, melt the butter. Add the garlic and sauté for 2 minutes, stirring occasionally. Add the mushrooms and sauté for 2 minutes longer.

    In a saucepan of boiling salted water, blanch the spinach for 30 seconds. Transfer the spinach to an ice bath to cool. Drain and gently squeeze out any excess moisture.

    Divide the clams, Kalua Pig, mushrooms, spinach, and tomatoes among 4 large ovenproof soup bowls (preferably 10 inches in diameter). Pour ¼ cup of the stock into each bowl. Slide the bowls inside the foil bags.

    Pour 1 cup of warm water inside the bottom of each bag before sealing the open end. Carefully place the bags on a baking sheet. Bake for 15 minutes; steam created by the water inside the bag will puff up the foil and cook the ingredients inside.

    If possible, cook 2 bags at once and then repeat for the remaining 2 bag; reheat the bags cooked first just before serving. If the bags do not puff up, check for holes or leaks.

    To serve, place the bags on individual plates. Cut open at the table. Be careful as hot steam will rise from the bag. Diners should discard clams that did not open during cooking.

    Recipe Summary

    Main Ingredients: kalua pig, seaweed, clams, shrimp, chicken broth, corn, butter

    Course: Side Dish, Appetizer/Starter

    More Info: Kid Friendly

    More Recipes You May Like
    Reed Alexander's Kewl Pumpkin Grilled Veggie Panini
    Fill Up on This Healthy, Delicious Lunch
    Reed Alexander's Kewl "Multigrain" Chicken & Rice Soup
    Fill up with this delicious soup.
    Emeril's Pork Loin With Apples and Prunes
    Impressive and Delicious Fall Recipe
    Emeril's Fresh Berries with Balsamic Drizzle
    Almond Cream Addition Makes for Classic Italian Fare
    Emeril's Kid-Friendly Pasta Primavera
    Great Way to Get Kids to Eat Veggies
    Emeril's Creamy White Beans with Sausage
    Serve as an Entree or a Side
    Emeril's Boneless Pork Chops Parmigiana
    A Tasty Alternative to Chicken
    Alan Wong's Ahi Poke Sashimi Stack
    Fresh, Easy Raw Fish Dish
    Maria da Penha Vito Barbosa da Silva's Pasteles de Carne
    Maria da Penha Vito Barbosa da Silva
    Todd's Chicken in a Bag
    Perfect New Year's Day Football Food
    Carla Hall's Freezer Bag Ice Cream
    Ice Cream the Old-Fashioned Way
    Emeril's Spiced Breakfast Tea
    Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
    Todd English's Biscuits
    Perfect for Todd English's Chicken in a Bag
    Katie Holmes' Holiday Chocolate Covered Pretzel Recipe
    Try the Actresses' Sweet and Salty Holiday Treat!
    Creepy Crawling Caterpillars
    Spooky Snack for Halloween