NEW ENGLAND STYLE SHEET PAN CLAM BAKE
INGREDIENTS
1Β lbΒ baby red potatoesΒ halved
4Β corn on the cobbs, cut into chunks
2Β sticks (1 cup)Β unsalted butter, melted
6Β garlicΒ cloves, minced
4 TablespoonsΒ old bay seasoning
2Β shallots, quartered
1Β lbΒ clams
1 lb mussels (optional)
1Β lbΒ shrimp, peeled and deveined
6Β chicken andouille sausages, cut into quarters
salt
pepper
melted butterΒ + choppedΒ parsley,Β for serving
baguette or French bread, sliced
INSTRUCTIONS
- Preheat oven to 425 F.Bring a large pot of salted water to a boil.Β 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. Β Β
Enjoy π
