Servings: 4
Ingredients
*2 ears of corn, husked and chopped into thirds
*1 pound red potatoes, chopped into 1-inch pieces
*1-2 pounds clams, scrubbed or you can use frozen clams that are pre-cooked (See step 6 for cooking times.
*1 pound large shrimp, peeled and de-veined
*12 ounces andouille sausage, sliced into ¼-inch medallions
*½ white or red onion, sliced
*2-4 lobster tails, (optional)
*black pepper to taste
*1-2 lemons, cut into wedges (half for baking, half for squeezing over baked food)
*1 cup butter, divided
*3 teaspoons minced garlic
*1 tablespoon Old Bay seasoning
*fresh parsley for garnish (optional)
Instructions
1. Grease a large, rimmed baking sheet
2. Combine potatoes and corn in a large pot, cover with water, and bring it to a boil. Cook for about 8-10 minutes.
3. Drain and transfer potatoes and corn to a large bowl. Add clams, shrimp, sausage, onions, lobster (if using) and black pepper to the bowl
4. Preheat oven to 425 degrees
5. Melt 1/2 cup of butter, stir in garlic and Old Bay seasoning. (optional: add ¼ to ½ teaspoon red pepper flakes if you like heat) Pour over the seafood and veggies and stir to combine.
6. Dump the contents of the bowl onto your baking sheet and spread everything out. Add lemon wedges to the pan. If using Live Clams: Cook for 12-18 minutes until clams have opened and shrimp turn opaque. Discard any unopened clams. (If you are using frozen clams in the shell: cook for 5 – 10 minutes. You are just heating up the clams, not waiting for them to open)
7. Melt remaining butter over medium-high heat. Continue to cook 3-4 minutes longer until butter turns from pale yellow to golden in color. Watch closely so the butter doesn’t burn. Remove from heat as soon as it turns to a pale yellow or golden color and pour into bowls to use for dipping. Sprinkle with chopped parsley and serve with browned butter sauce and lemon wedges (for squeezing on top). Enjoy!
Oceanside Seafood Market