Sheet Pan Clambake
Ingredients
2 ears of corn - husked and chopped into thirds
1 pound red potatoes - chopped into 1-inch pieces
1-2 pounds clams - scrubbed
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 lemon - cut into wedges
1 cup butter - divided
3 teaspoons minced garlic
1 tablespoon Old Bay seasoning
fresh parsley for garnish (optional)
Directions
Preheat oven to 425 degrees and grease a large, rimmed baking sheet.
Combine potatoes and corn in a large pot, cover with water, and bring to a boil. Cook for about 8-10 minutes. Drain and transfer potatoes and corn to a large bowl. (**Alternately, instead of boiling, you can cook the corn and potatoes on the baking sheet in preheated oven for 25-35 minutes until tender. )
Add clams, shrimp, sausage, onions, lobster (if using) and black pepper to the bowl along with the potatoes and corn. Melt 1/2 cup butter, stir in garlic and Old Bay seasoning. Pour over seafood and veggies and stir to combine.
Spread everything out on your prepared baking sheet. Add lemon wedges to the pan. Cook for 12-18 minutes until clams have opened and shrimp turn opaque.
Melt remaining butter over medium-high heat. Continue to cook 3-4 minutes longer until butter turns from pale yellow to golden in color.
Sprinkle with chopped parsley and serve with browned butter sauce and lemon wedges (for squeezing on top). Enjoy!
Notes
Flavor tip: add 1/2 teaspoon crushed red pepper flakes along with the butter and Old Bay seasoning.
Nutrition
Calories: 616 kcal, Carbohydrates: 35 g, Protein: 54 g, Fat: 29 g, Saturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 409 mg, Sodium: 1970 mg, Potassium: 1204 mg, Fiber: 4 g, Sugar: 9 g, Vitamin A: 311 IU, Vitamin C: 34 mg, Calcium: 314 mg, Iron: 6 mg