Sheet Pan Clambake

4.99 from 63 votes

Sheet pan clambake with flavorful shrimp, sausage, lobster tails, clams, and veggies all made on one pan. The easiest, tastiest way to enjoy a clambake!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

2 ears of corn husked and chopped into thirds
1 pound red potatoes chopped into 1-inch pieces
1-2 pounds clams scrubbed
1 pound large shrimp peeled and de-veined
12 ounces andouille sausage sliced into ¼-inch medallions
½ white or red onion sliced
2-4 lobster tails (optional)
black pepper to taste
1 lemon cut into wedges
1 cup butter divided
3 teaspoons minced garlic
1 tablespoon Old Bay seasoning
fresh parsley for garnish (optional)

Instructions

Preheat oven to 425 degrees and grease a large, rimmed baking sheet.
Combine potatoes and corn in a large pot, cover with water, and bring to a boil. Cook for about 8-10 minutes. Drain and transfer potatoes and corn to a large bowl. (**Alternately, instead of boiling, you can cook the corn and potatoes on the baking sheet in preheated oven for 25-35 minutes until tender. )
Add clams, shrimp, sausage, onions, lobster (if using) and black pepper to the bowl along with the potatoes and corn. Melt 1/2 cup butter, stir in garlic and Old Bay seasoning. Pour over seafood and veggies and stir to combine.
Spread everything out on your prepared baking sheet. Add lemon wedges to the pan. Cook for 12-18 minutes until clams have opened and shrimp turn opaque.
Melt remaining butter over medium-high heat. Continue to cook 3-4 minutes longer until butter turns from pale yellow to golden in color.
Sprinkle with chopped parsley and serve with browned butter sauce and lemon wedges (for squeezing on top). Enjoy!

Video

Notes

Flavor tip: add 1/2 teaspoon crushed red pepper flakes along with the butter and Old Bay seasoning.

Nutrition