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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