Smoky Sheet Pan Clambake

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“Easy” and “clambake” aren’t two words you’d necessarily put together. Enter this simple remix of the classic dish, which serves a crowd while only requiring two baking sheets. You’ll toss the standard ingredients—potatoes, sausage, shrimp, mussels, and clams with a generous amount of smoky, paprika-spiced butter. All that’s left to do is let the oven do the work. You can serve straight from the pan for quick clean up, or transfer everything to a pretty platter before garnishing with fresh parsley. Serve with steamed corn, plenty of beer or wine, and crusty bread for sopping up the delicious juices. This is a nearly hands-off winner to a summertime fave.

By Ananda Eidelstein

Gallery

Credit: Andrew Purcell

Recipe Summary test

hands-on:
10 mins
total:
40 mins
Yield:
Serves 8
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Ingredients

Directions

  • Preheat oven to 450°F with racks in upper and lower thirds. Toss potatoes with oil and ½ teaspoon salt on a large rimmed baking sheet; spread in an even layer. Tear sausage into chunks and place around potatoes. Roast on bottom rack until sausage is cooked through and potatoes are just tender, 20 to 25 minutes. Remove from oven.

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  • Stir butter, paprika, celery seeds, and remaining ½ teaspoon salt in a bowl. Toss shrimp with half of butter mixture in a large bowl until coated. Stir shrimp into potatoes and sausage on baking sheet. Add mussels, nestling some into mixture and placing some on top.

  • Spread clams in a single layer on a separate large rimmed baking sheet.

  • Return baking sheet with mussels and potatoes to bottom rack of oven; place clams on top rack. Roast until all mussels and clams have opened and shrimp are pink, 12 to 15 minutes. (Discard any mussels or clams that remain shut.)

  • Add clams to baking sheet with mussels and potatoes. Gently toss with a large spoon. Drizzle with remaining butter mixture and top with parsley. Serve immediately with lemon wedges.

Chef's Notes

For a casual vibe, let folks spoon their portion, juices and all, right from the baking sheet onto their plates. Serve with steamed corn on the side (one ear per person), and pair with a crisp beer or easy-drinking wine, like sauvignon blanc or rosé.

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