This flavorful and fun seafood bake is like squeezing summer all onto one pan, with flavorful shrimp, sausage, clams, and veggies all made on one sheet tray. I tossed the ingredients with a combination of butter, olive oil and Old Bay seasoning. I blanched the potatoes and corn ahead of time in lightly salted boiling water, and pre-cooked spicy Italian sausages instead of the classic andouille sausage, before adding to the sheet tray. This is a perfect dish for a crowd on a summer night. Serve with some crusty bread, a crisp green salad and your favorite bottle of wine or beer.
The rule of thumb with clams is they just need a quick scrub under cold running water to dislodge any sand. Use a small scrub brush if they are particularly sandy, discarding any with cracked shells, and throw away the clams if the shells don’t open after cooking.
- 1 pound small russet potatoes
- 2 large ears corn husked and cut crosswise into 2 inch pieces
- 2 tablespoons unsalted butter melted
- 2 tablespoons extra-vigin olive oil
- 1-2 tablespoons Old Bay seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound raw peeled and deveined shrimp rinsed leaving tails on
- 1 pounds littleneck clams scrubbed
- 12 ounces andouille sausage sliced into 1/2 inch rounds or sausage of your choice
- 2 lemons halved
- 1/4 cup chopped fresh parsley for garnish
- Preheat the oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook potatoes until just tender, about 10-13 minutes. Add in the corn pieces during the last 5-8 minutes of cooking time. Drain both the potatoes and corn.
- In a small bowl, combine the butter, olive oil and Old Bay Seasoning. Season with salt and pepper. Place potatoes, corn, shrimp, clams, sausage and lemons in a single layer onto the prepared baking sheet. Stir in the butter mixture and gently toss to combine.
- Place the sheet tray into oven and bake for 12-15 minutes, or until all the clams have opened and the shrimp are opaque and pink. Garnish with parsley and a squeeze of lemon juice and serve.
Awesome!