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SHEET PAN CLAMBAKE

7CB51F5F-7074-40BE-B71C-3011B46EF2A1_1_201_a

Ingredients

1 large French baguette, cut into ½” thick rounds

4 teaspoons Dish off the Block Ciao Bella Italian Spice Blend, divided

4 tablespoons olive oil, divided

1-pound assorted baby potatoes (white, red, and purple)

3 ears corn, cut cross-wise into 3 pieces (or frozen corn on the cob pieces, thawed)

½-pound chorizo sausage links, cut into ¾” rounds and then cut into quarters

18 littleneck clams, soaked in cold water for 30 minutes and scrubbed to remove any debris (try to get them on the small side so they cook evenly with the mussels)

2-pounds mussels, beards removed and rinsed

1-pound shrimp, shelled and deveined

¼ cup dry white wine

1 lemon, cut in half crosswise and then cut into quarters

1 ½ sticks butter

6 cloves garlic, chopped

1 tablespoon Old Bay Seasoning

2 teaspoons Dish off the Block Ragin’ Cajun Spice Blend

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 400 degrees.

Spread the baguette slices on a foil-lined, rimmed, baking sheet in an even layer.  Sprinkle with the Italian seasoning and drizzle with 2 tablespoons of the olive oil.  Bake for 8-10 minutes until toasty and lightly browned.  Set aside.

Place the potatoes on another large, rimmed, baking sheet (no foil).  Drizzle with the remaining olive oil and sprinkle with the remaining Italian seasoning.  Lightly toss to evenly coat.  The potatoes will not cover much of the pan, but the rest of the ingredients will be added later, so you need the extra space.

Bake for 30-40 minutes until tender.  Crush the potatoes with a fork and spread them evenly over the baking sheet.

While the potatoes cook, bring a large pot of water to a boil.  Add the corn pieces and blanche for 3 minutes.  If you are using the frozen corn, you can skip this step and just make sure the corn is thawed.

Add the corn, chorizo, clams, mussels, and shrimp to the pan and spread everything out evenly.  I like to place the potatoes a little ‘elevated’ on the other ingredients so when you add the white wine they don’t get soggy. Pour the white wine into the bottom of the pan.  Squeeze lemon pieces over everything and add them to the pan.

Melt the butter in a large saucepan and add the garlic, Old Bay, and Cajun seasoning.  Cook for 1 minute, stirring, until garlic is soft and fragrant.  Drizzle half of the butter over everything on the sheet pan.

Carefully transfer the pan to the oven, careful not to tip and spill any of that yummy wine or butter.  Bake for 12-15 minutes until the clams and mussels have just opened.  Do not overcook.

Remove from the oven and drizzle the remaining butter mixture over the top.  Season with the salt and pepper, especially on the potatoes and corn.  Garnish with parsley.

Place the pan in the middle of the table and serve with crusty bread to soak up the juices or serve in individual serving bowls … but make sure you get the juices too –  dipping the crusty bread in the juices is my favorite part!!

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