Sheet Pan Seafood Bake

Prepare to indulge in a flavorful and delicious seafood bake that’s ideal for a gathering or a simple weeknight meal. This one-pan wonder captures the vibrant essence of summer, bringing together shrimp, clams, sausage and veggies all cooked on a single sheet tray. I tossed everything in a scrumptious mix of butter, olive oil and zesty Old Bay seasoning. The potatoes and corn got a quick blanch in lightly salted boiling water and I swapped out the classic andouille sausage for spicy Italian sausage, to add an extra kick. For the clams, a quick scrub under cold running water does the trick to dislodge any sand—use a small brush if they’re particularly gritty, and be sure to discard any with cracked shells or those that stay closed after cooking. Serve up this feast with some crusty bread, a crisp green salad and your favorite bottle of wine or beer for a delightful meal!

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Course: Main Course

Servings: 6 servings

Calories: 470kcal

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 melted
• 2 tablespoons extra-virgin 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, tails on or off
• 1 pound littleneck clams scrubbed
• 12 ounces pre-cooked andouille sausage or other spicy Italian sausage
• 2 lemons halved
• 1/4 cup chopped fresh parsley for garnish
• freshly squeezed lemon juice optional

Instructions

• Preheat the oven to 425°F. Lightly oil a large sheet pan or coat it with nonstick cooking spray. Bring a large pot of salted water to a boil. Cook the potatoes until just tender, 10 to 13 minutes. Add the corn during the last 5 to 8 minutes of cooking. Drain well.
• In a small bowl, whisk together the butter, olive oil and Old Bay seasoning. Season lightly with salt and pepper. Arrange the potatoes, corn, shrimp, clams, sausage and lemon halves in a single layer on the prepared sheet pan. Drizzle with the butter mixture and gently toss to coat.
• Bake for 12 to 15 minutes, or until the shrimp are opaque and pink and the clams have opened. Discard any clams that remain closed. Garnish with the parsley and a generous squeeze of fresh lemon juice. Serve immediately.
Use the largest sheet pan you have and arrange the ingredients in a single layer. A little extra space helps everything roast beautifully instead of steaming.

Nutrition

Calories: 470kcal | Protein: 31g | Fat: 28g | Fiber: 3g

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