Sheet-Pan New England Clam Bake

Total Time

Prep: 25 min. Bake: 45 min.

Makes

6 servings

Ingredients

• 1 pound assorted baby potatoes
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 6 half-ears frozen corn on the cob, thawed
• 2 pounds fresh mussels, scrubbed and beards removed
• 1-1/2 dozen fresh littleneck clams, scrubbed
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 1/2 pound fully cooked Spanish chorizo links, cut into 1/2-inch pieces
• 1/4 cup dry white wine or chicken broth
• 1 medium lemon, cut into wedges
• 1/2 cup butter, melted
• 4 garlic cloves, chopped
• 2 teaspoons seafood seasoning
• 1-1/4 teaspoons Cajun seasoning
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh parsley
• French bread, optional

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Directions

1. Preheat oven to 400°. Place potatoes in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with Italian seasoning; toss to coat. Bake until tender, 25-30 minutes. Using a potato masher, flatten potatoes to 1/2-in. thickness; remove and keep warm.
2. Add corn, mussels, clams, shrimp and chorizo to same pan; top with potatoes. Pour wine into pan. Squeeze lemon wedges over top; add to pan.
3. Combine butter, garlic, seafood seasoning and Cajun seasoning. Pour half the butter mixture over top. Bake until shrimp turn pink and mussels and clams open, 20-25 minutes. Discard any unopened mussels or clams.
4. Drizzle with remaining butter mixture. Sprinkle with pepper; top with parsley. If desired, serve with bread.

Nutrition Facts

1 serving: 639 calories, 35g fat (15g saturated fat), 214mg cholesterol, 1302mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 46g protein.

source https://www.tasteofhome.com/recipes/sheet-pan-new-england-clam-bake/

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