Sheet-Pan New England Clambake Recipe: How to Make It

Ingredients

• 1 pound assorted baby potatoes
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 6 half-ears frozen corn on the cob, thawed
• 2 pounds fresh mussels, scrubbed and beards removed
• 1-1/2 dozen fresh littleneck clams, scrubbed
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 1/2 pound fully cooked Spanish chorizo links, cut into 1/2-inch pieces
• 1/4 cup dry white wine or chicken broth
• 1 medium lemon, cut into wedges
• 1/2 cup butter, melted
• 4 garlic cloves, chopped
• 2 teaspoons seafood seasoning
• 1-1/4 teaspoons Cajun seasoning
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh parsley
• French bread, optional