Chicken-And-Clam Bake | TASTE

Ingredients

• 1 ½ to 2 pounds bone-in, skin-on chicken parts
• 1 tsp Old Bay seasoning, plus more if needed
• 3 tbsp extra-virgin olive oil
• 1 ½ lb large red potatoes, quartered or cut into about 1-inch-wide wedges
• 2 ears corn, broken into thirds
• Salt and black pepper
• 12 littleneck clams, scrubbed and soaked in cold water for 30 minutes
• 2-3 tbsp butter, cut into small cubes
• ½ bunch parsley, chopped (optional)