Sheet Pan Clambake with Shrimp, Corn and Potatoes

Sheet Pan Clambake with Shrimp, Corn and Potatoes

Yield

4 servings

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)

Step-by-step instructions

1. Preheat the oven to 425°F and grease a large rimmed baking sheet.
2. Boil potatoes and corn in water about 8–10 minutes, until partly cooked. Drain well.
3. Combine vegetables with clams, shrimp, sliced cooked andouille, onion and pepper. If using optional raw lobster tails, cook separately or start earlier so they reach 145°F without overcooking the shrimp.
4. Melt ½ cup butter and stir in garlic and Old Bay. Toss with the seafood mixture and spread on the pan with half the lemon wedges.
5. For live raw clams, bake about 12–18 minutes until shells open and seafood is cooked through. Discard live clams that remain closed. For cooked frozen clams, follow the package reheating guidance, often about 5–10 minutes; do not assume every frozen clam is precooked. Raw shrimp must reach 145°F.
6. Gently brown the remaining butter in a saucepan, watching closely and removing it from the heat as soon as golden. Serve with parsley, clean browned butter and remaining lemon wedges.