Prepare the Butter Mixture:

1. Melt the butter in a saucepan over medium heat.

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2. Add garlic, cumin, paprika, ground ginger, garlic powder, onion powder, dried coriander, oregano, black pepper, salt, and the chicken stock cube.

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3. Stir well and allow the flavors to infuse for a few minutes.

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Prepare the Oven Bag:

1. Place the shrimp and clams inside a large, oven bag.

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2. Add the corn pieces and baby potatoes to the bag.

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3. Pour the seasoned butter mixture over the contents and gently toss to coat evenly.

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4. Add the chicken broth to the bag.

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Bake in the Oven:

1. Seal the oven bag tightly, leaving some space for air expansion during cooking.

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2. Place the bag in a baking tray and bake in a preheated oven at 200°C for 35 minutes.

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3. Serve the seafood hot alongside steamed basmati rice for a complete meal.

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