Sheet Pan Clam Bake
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- ¼ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 pound mussels, debearded and scrubbed
- 24 littleneck clams, scrubbed
- 8 ounces medium shrimp, peeled and deveined
- 1 pound hot dried chorizo, thinly sliced
- 1 red onion, cut into wedges
- 2 lemons, halved
- 2 tablespoons chopped fresh chives
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
Step 3
In a small bowl, combine butter, garlic, Old Bay Seasoning and thyme; season with salt and pepper, to taste.
Step 4
Place potatoes, corn, mussels, clams, shrimp, chorizo, onion and lemons in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Step 5
Place into oven and bake for 12-15 minutes, or until all the mussels and clams have opened and the shrimp are opaque.
Step 6
Serve immediately, garnished with chives, if desired.
Step 7
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Chef's notes
If you need more Old Bay seasoning than the recipe states, feel free to add more to taste.
