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: 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-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, leaving tails on
• 1 pound littleneck clams scrubbed
• 12 ounces andouille sausage or other pre-cooked 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 cooking spray and set aside. In a large pot of boiling salted water, cook the 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 and set aside.
• In a small bowl, combine the butter, olive oil and Old Bay Seasoning and season the mixture with salt and pepper. Place the potatoes, corn, shrimp, clams, (pre-cooked) sausage rounds 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 fresh parsley leaves and a squeeze of lemon juice and serve.

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