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!
Sheet Pan Seafood Bake
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°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 potatoes and corn and set aside.
- Combine the butter, olive oil and Old Bay seasoning in a small bowl. Season with salt and pepper. Arrange the potatoes, corn, shrimp, clams, sausage and lemon slices 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 chopped fresh parsley and a squeeze of fresh lemon juice. Serve immediately.