Sheet-Pan Clambake With Mussels, Shrimp, and Chorizo

Sheet Pan Clambake with Clams, Shrimp, and Chorizo
Gentl & Hyers
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preparation
20
minutes
cooking
45
minutes
Serves 4

Ingredients

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

Directions

  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.

 

 

Chris Morocco
May 2014

Nutritional Information

  • Per Serving
  • Calories 625
  • 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
What does this mean? See Nutrition 101.

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