SHEET PAN CLAM BAKE
About the Recipe
There's a lot to be said for a sheet pan supper and this sheet pan Clam Bake is of the top on my list. It's miraculously simple!! For me, baked shellfish has even more flavor than steamed or boiled. And with clams, mussels, chorizo, potatoes, corn and more, there is really no need for lobster, making the recipe inexpensive and easier. The ideal summer meal, bake it inside and eat it outside if you can. REALLY delicious and effortless to throw together last minute. I make it all year long. Fresh corn is best but even frozen corn on the cob works here.
Sheet Pan Clam Bake
Ingredients
1 pound baby potatoes
4 ears corn, each cut crosswise into 6 pieces
1/4 cup unsalted butter, melted
6 cloves garlic, minced
4 teaspoons Old Bay Seasoning
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
Sea salt and freshly ground black pepper, to taste
1 pound mussels, debearded and scrubbed
24 littleneck clams, scrubbed
1 pound medium shrimp, peeled and deveined
1 pound hot dried chorizo, thinly sliced
2 large red onions, cut into wedges 8 wedges each
2 lemons, quartered
4 tablespoons chopped fresh chives or scallion greens
Method
Preheat oven to 400F. Lightly oil 2 baking sheets or coat with nonstick spray or line with foil
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 3 minutes of cooking time; drain well.
In a small bowl, combine butter, garlic, Old Bay Seasoning and thyme.
Evenly divide the potatoes, corn, mussels, clams, shrimp, chorizo, onion and lemons in a single layer onto the prepared baking sheets. Pour half of the butter mixture over each and gently toss to combine.
Place on two racks in oven and bake for 12-15 minutes--exchanging the positions of the baking sheets after 7 minutes---or until all the mussels and clams have opened and the shrimp are opaque.
Serve immediately, garnished with chives or scallions. Serve with hot garlic bread if desired.