NEW ENGLAND STYLE SHEET PAN CLAM BAKE
1 lb baby red potatoes halved
4 corn on the cobbs, cut into chunks
2 sticks (1 cup) unsalted butter, melted
6 garlic cloves, minced
4 Tablespoons old bay seasoning
2 shallots, quartered
1 lb clams
1 lb mussels (optional)
1 lb shrimp, peeled and deveined
6 chicken andouille sausages, cut into quarters
melted butter + chopped parsley, for serving
baguette or French bread, sliced
- Preheat oven to 425 F.Bring a large pot of salted water to a boil. Add in halved potatoes and corn on the cob chunks. Boil for 8 minutes and strain. In a small bowl, whisk together melted butter, minced garlic, and old bay seasoning.
- Using an extra-large bowl, toss togethershallots, corn cobbs, red potatoes, clams, lobster tails, shrimp, mussels, sausage with butter and old bay mixture until all pieces are coated with seasoning. Spread batch onto two large sheet pans into an even layer. Sprinkle with salt and pepper, to taste.
- Bake for 16-20 minutes,or until the shrimp is pink and the clams and mussels have opened.
- Servewith fresh lemon wedges, melted butter, a sprinkle of fresh parsley and fresh bread.