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Wednesday, January 18, 2017

Clambake Sheet Pan Recipe

We love, love, love seafood in our household! 

Set the serving platter in the middle of the table and let everyone go to town.  If you eat bread, dunk away!


  • 8 oz fresh chorizo, cut into pieces
  • 1 lb small Yukon gold potatoes
  • 2 lbs mussels, scrubbed
  • 1/2 lb jump shrimp (raw), peeled and deveined
  • 4 tbsp unsalted butter, cut into small pieces
  • 1 tsp Old Bay, plus more for serving
  • 2 lbs little neck clams, scrubbed
  • 2 tbsp flat leaf parsley, chopped, for serving
  • 2 corn on the cob, cut into pieces
  • 1/4 cup white wine
  • 1 lemon, sliced in half
  1. Preheat oven to 450℉.
  2. Roast the chorizo and potatoes on a large baking sheet lined with parchment paper on the bottom rack for about 25 minutes. Add the mussels, shrimp, corn, butter, wine, juice from 1/2 of a lemon and 1 tsp Old Bay and toss. Roast until the mussels have opened and the shrimp are pink, about 15 minutes.
  3. Roast the clams on a separate baking sheet on the top rack until opened, about 15 minutes.
  4. Please discard any mussels or clams that did not open!
  5. Toss everything together in a large serving platter, sprinkle with parsley and squeeze the other 1/2 of lemon on top.

Note: You could easily add lobster or crab to this dish as well. I say see what's on sale at the grocery store first!

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