Sheet-Pan Clambake With Mussels, Shrimp, and Chorizo

Photo by Gentl & Hyers
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 625 calories
    • Fat 28 g
    • Sat Fat 13 g
    • Cholesterol 234 mg
    • Sodium 1,374 mg
    • Protein 59 g
    • Carbohydrate 31 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 22 mg
    • Calcium 123 mg


  1. Check 8ounces spicy smoked sausage (such as andouille or fresh chorizo), cut into 2-inch pieces
  2. Check 1pound small Yukon gold or new potatoes
  3. Check 2pounds mussels, scrubbed
  4. Check 1/2pound jumbo shrimp (raw), peeled and deveined
  5. Check 4tablespoons unsalted butter (1/2 stick), cut into small pieces
  6. Check 1teaspoon seafood seasoning (such as Old Bay), plus more for serving
  7. Check 2pounds littleneck clams, scrubbed
  8. Check 2tablespoons chopped fresh flat-leaf parsley, for serving


  1. Preheat oven to 450° F with the racks in the upper and lower thirds.
  2. Roast the sausage and potatoes on a large rimmed baking sheet on the bottom rack until the sausage is cooked through and the potatoes are nearly tender, 20 to 25 minutes. Add the mussels, shrimp, butter, and 1 teaspoon of the seafood seasoning to the baking sheet and toss to combine. Roast until all the mussels have opened and the shrimp are opaque, 12 to 15 minutes more.
  3. Meanwhile, roast the clams on a separate large rimmed baking sheet on the top rack until opened, 10 to 15 minutes. (Discard any mussels or clams that do not open after 15 minutes.)
  4. Toss the clams with the sausage, potatoes, mussels, and shrimp and sprinkle with the parsley. Serve with extra seafood seasoning on the side.