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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