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Sheet Pan Clam Bake
5 from 3 votes

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!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 1 pound potato baby dutch yellow variety
  • 3 corn each cut crosswise into 6 pieces, ears
  • ¼ cup butter melted, unsalted
  • 4 cloves garlic minced
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon thyme chopped fresh leaves
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 pound mussels debearded and scrubbed
  • 24 littleneck clams scrubbed
  • 8 ounces Shrimp peeled and deveined, medium
  • 1 pound chorizo sausage thinly sliced, hot, dried
  • 1 red onion cut into wedges
  • 2 lemon halved, plural
  • 2 tablespoons chives chopped fresh

Instructions

    Cup of Yum
  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.