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–+ servings
Sheet Pan Clam Bake

Sheet Pan Clam Bake

Yield: 8 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
This ONE POT clam bake is so easy, it’s practically EFFORTLESS! With potatoes, corn, mussels, clams, shrimp, chorizo and so much more!
5 stars (2 ratings)

Ingredients

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • ¼ cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound mussels, debearded and scrubbed
  • 24 littleneck clams, scrubbed
  • 8 ounces medium shrimp, peeled and deveined
  • 1 pound hot dried chorizo, thinly sliced
  • 1 red onion, cut into wedges
  • 2 lemons, halved
  • 2 tablespoons chopped fresh chives

Instructions

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • 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 5 minutes of cooking time; drain well.
  • In a small bowl, combine butter, garlic, Old Bay Seasoning and thyme; season with salt and pepper, to taste.
  • Place potatoes, corn, mussels, clams, shrimp, chorizo, onion and lemons in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  • Place into oven and bake for 12-15 minutes, or until all the mussels and clams have opened and the shrimp are opaque.
  • Serve immediately, garnished with chives, if desired.