Description
This Sheet Pan Seafood Boil with Shrimp and Clams is an easy, flavorful one-pan meal perfect for seafood lovers. Featuring succulent shrimp, tender little neck clams, smoky andouille sausage, baby potatoes, and sweet corn, all roasted together with a zesty Old Bay and garlic butter seasoning. Ready in just 40 minutes, this colorful and vibrant dish is great for casual dinners or entertaining guests.
Ingredients
Scale
Seafood and Meat
- 2 pounds large shrimp, skin-on
- 2 dozen little neck clams (soaked in cold salted water for 20 minutes)
- 2 links andouille sausages, cut into 1 inch sections on an angle
Vegetables
- 1 pound red baby potatoes
- 3 large ears of corn, husk removed, cut into 2 inch sections
Seasoning and Garnish
- 1 tbsp Old Bay seasoning
- 1/2 tsp cayenne pepper
- 3 cloves garlic, minced
- 3/4 stick salted butter, melted
- 2 lemons (zest of one lemon, the other cut into wedges for serving)
- Chopped parsley for garnish
Instructions
- Soak Clams: In a medium bowl, add the little neck clams and cover them with cold water. Add 1 teaspoon of kosher salt and refrigerate for 20 minutes to help the clams expel any sand inside.
- Boil Potatoes and Corn: Bring a large pot of salted water to a boil. Add baby potatoes and cook for 8-10 minutes until fork tender. In the last 5 minutes of cooking, add the corn sections. Drain everything and pat dry with a towel.
- Preheat Oven: Set your oven temperature to 425°F (220°C) to prepare for roasting.
- Prepare Seasoning Butter: In a bowl, combine the melted salted butter, minced garlic, Old Bay seasoning, and cayenne pepper. Stir thoroughly until well incorporated.
- Assemble Sheet Pan: Spread the cooked potatoes, corn, andouille sausage sections, clams, and shrimp evenly on a large sheet pan. Pour the seasoned butter over all the ingredients. Use your hands to toss and coat everything thoroughly.
- Arrange Ingredients: Arrange all the ingredients in a single layer on the pan to ensure even cooking. Slightly overlap a few shrimp if necessary to fit all ingredients.
- Roast: Place the sheet pan in the preheated oven and roast for 15-20 minutes until shrimp are opaque and fully cooked, and the clams have opened.
- Finish and Serve: Remove the sheet pan from the oven, zest one lemon over the top, and sprinkle chopped parsley as garnish. Serve family-style directly from the sheet pan with lemon wedges on the side.
Notes
- Make sure to discard any clams that do not open after cooking.
- Soaking clams in salted water helps to purge sand and grit for a cleaner dish.
- You can substitute andouille sausage with smoked sausage if preferred.
- This recipe can be easily doubled for larger gatherings using multiple sheet pans.
- Serve with crusty bread to soak up the flavorful buttery juices.
Keywords: Sheet Pan Seafood Boil, Shrimp and Clams, Andouille Sausage, Old Bay Seasoning, One Pan Meal, Roasted Seafood, Easy Seafood Dinner