Seafood Bake

This flavorful and fun seafood bake is perfect for the holiday weekend! It is like squeezing summer all onto one pan, with shrimp, sausage, clams, and veggies all cooked together 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. 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. Serve with some crusty bread, a crisp green salad and your favorite bottle of wine or beer.

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Servings: 4 servings

Ingredients

• 1 pound small russet potatoes
• 2 ears corn on the cob corn husked and cut crosswise into 2 inch pieces
• 2 tablespoons unsalted butter
• 2 tablespoons extra-vigin olive oil
• 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 pound littleneck clams scrubbed
• 12 ounces andouille sausage or sausage of choice, cut into 1/2 inch rounds
• 2 lemons halved
• 1/4 cup fresh parsley leaves for garnish

Instructions

• 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 rounds (or pre-cooked sausage links) 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.

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