Sheet-Pan New England Clambake

Name: Sheet-Pan New England Clambake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings.
Cuisine: North America, New England
Ingredients: 1 pound assorted baby potatoes; 2 tablespoons olive oil; 2 teaspoons Italian seasoning; 6 half-ears frozen corn on the cob, thawed; 2 pounds fresh mussels, scrubbed and beards removed; 1-1/2 dozen fresh littleneck clams, scrubbed; 1 pound uncooked shrimp (26-30 per pound), peeled and deveined; 1/2 pound fully cooked Spanish chorizo links, cut into 1/2-inch pieces; 1/4 cup dry white wine or chicken broth; 1 medium lemon, cut into wedges; 1/2 cup butter, melted; 4 garlic cloves, chopped; 2 teaspoons seafood seasoning; 1-1/4 teaspoons Cajun seasoning; 1/4 teaspoon pepper; 2 tablespoons minced fresh parsley; French bread, optional

TOTAL TIME: Prep: 25 min. Bake: 45 min. YIELD: 6 servings.

So many tasty swaps are possible for this recipe: Add pieces of salmon or haddock, use other quick-cooking veggies or go for kielbasa links. — Pamela Gelsomini, Wrentham, Massachusetts

Ingredients

1 pound assorted baby potatoes
2 tablespoons olive oil
2 teaspoons Italian seasoning
6 half-ears frozen corn on the cob, thawed
2 pounds fresh mussels, scrubbed and beards removed
1-1/2 dozen fresh littleneck clams, scrubbed
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 pound fully cooked Spanish chorizo links, cut into 1/2-inch pieces
1/4 cup dry white wine or chicken broth
1 medium lemon, cut into wedges
1/2 cup butter, melted
4 garlic cloves, chopped
2 teaspoons seafood seasoning
1-1/4 teaspoons Cajun seasoning
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
French bread, optional

Directions

1. Preheat oven to 400°. Place potatoes in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with Italian seasoning; toss to coat. Bake until tender, 25-30 minutes. Using a potato masher, flatten potatoes to 1/2-in. thickness; remove and keep warm.
2. Add corn, mussels, clams, shrimp and chorizo to same pan; top with potatoes. Pour wine into pan. Squeeze lemon wedges over top; add to pan.
3. Combine butter, garlic, seafood seasoning and Cajun seasoning. Pour half the butter mixture over top. Bake until shrimp turn pink and mussels and clams open, 20-25 minutes. Discard any unopened mussels or clams.
4. Drizzle with remaining butter mixture. Sprinkle with pepper; top with parsley. If desired, serve with bread.

Nutrition Facts

1 serving: 639 calories, 35g fat (15g saturated fat), 214mg cholesterol, 1302mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 46g protein.