Sheet Pan Clam Bake — Damn Delicious

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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

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This ONE POT clam bake is so easy, it’s practically EFFORTLESS! With potatoes, corn, mussels, clams, shrimp, chorizo and so much more!

Ingredients:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 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

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. In a small bowl, combine butter, garlic, Old Bay Seasoning and thyme; season with salt and pepper, to taste.
  4. 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.
  5. Place into oven and bake for 12-15 minutes, or until all the mussels and clams have opened and the shrimp are opaque.
  6. Serve immediately, garnished with chives, if desired.

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12 comments

I’ve made another of your sheet pan recipes that called for the corn to be cut in pieces lengthwise. Is there a secret to cutting the corn without squishing it all up?
Love the sheet pan recipes and that Okd Bay seasoning.

A really sharp knife should do the trick!

Gorgeous! Everything works so well together in that pan (:

I love this! I’ve never tried finishing off a low country boil on a sheet pan before but I like the idea of getting a little oven crispiness in with the boil. Definitely trying this one out!

I love this! We live in the Seattle area and frequent a restaurant called the Crab Pot. Their seafood boils contain very similar ingredients as your recipe. It’s delicious, but it’s pricey! It’d be great to make something like it at home.

I’ve been watching your site for a while and have enjoyed a number of your recipes. I will have to try this next. Thank you so much, Chungah!

It’s like having a big pan of goodies. Every item in the pan is so colorful, bringing the dish to life. I need to go get my plate now…haha!

I do something similar but I boil my potatoes and corn in beer and old bay. It adds quite a bit of bite to an already delicious meal.

Can this be done on the grill?

clambake is an outdoor social gathering at which clams & other seafood (often w chicken, potatoes & sweet corn) are baked or steamed traditionally in a pit, over heated stones & under a bed of seaweed

a clam bake is a traditional method of cooking seafood, such as lobster, mussels, crabs, and clams usually by steaming over layers of seaweed

This looks delicious. Two questions:
1)Any suggestions for chorizo alternatives, I am not sure if it is readily available where I live and if so, it may be out of my budget, but I have access to a good fish monger. I can get Mexican fresh chorizo, but I was thinking kelbasa like is used in Frogmore Stew aka Low Country Boil (which, now that I think of it can probably be done as above.
2)As noted above, i am sort of on a limited budget. Am I correct that a sheet pan is a bit deeper than a cookie sheet?

Just happened upon your site, going to poke around. Cheers

1. Yes, kielbasa would be a great substitute.
2. Sheet pans have rolled edges, cookie sheets do not so it would be hard to hold all the juices in on a cookie sheet.

Hope that helps!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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