Sheet Pan Clam Bake
This ONE POT clam bake is so easy, it’s practically EFFORTLESS! With potatoes, corn, mussels, clams, shrimp, chorizo and so much more!
You know I couldn’t come back from Louisiana without a clam bake recipe.
Is it clam bake or clambake?
I haven’t been able to figure that out just yet.
If there is an official clam bake spelling, let me know.
Back to the recipe.
As always, you need one giant sheet pan.
Because we have a ton of goodies here.
Potatoes, corn, mussels, clams, shrimp, chorizo, red onion, lemon halves and a boatload of Old Bay seasoning.
If you need more Old Bay seasoning than the recipe states, I wouldn’t hold it against you.
Sheet Pan Clam Bake
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into 6 pieces
- ¼ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 pound mussels, debearded and scrubbed
- 24 littleneck clams, scrubbed
- 8 ounces medium shrimp, peeled and deveined
- 1 pound hot dried chorizo, thinly sliced
- 1 red onion, cut into wedges
- 2 lemons, halved
- 2 tablespoons chopped fresh chives
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
- In a small bowl, combine butter, garlic, Old Bay Seasoning and thyme; season with salt and pepper, to taste.
- Place potatoes, corn, mussels, clams, shrimp, chorizo, onion and lemons in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
- Place into oven and bake for 12-15 minutes, or until all the mussels and clams have opened and the shrimp are opaque.
- Serve immediately, garnished with chives, if desired.