Sheet Pan Clam Bake

Christine Ma
by Christine Ma
4 Servings
45 min

With summer in full swing, it only makes sense to advantage of the fresh seafood that's in abundance. Clams, lobsters, oysters, and crab have never been sweeter and fresher. To prepare a crab boil in your own kitchen, go the easy route and make a sheet pan clam bake. This clam bake has all the goods of a clam boil including sausage, corn, potatoes, and of course, loads of clams. Toss everything in a kickin' Cajun spiced butter for extra flavor and bake until the clams open up. The best part? All of the ingredients soak up the flavors instead of boiling away in a pot!

sheet pan clam bake

fresh clams

Cajun spiced butter

sheet pan clam bake

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 8 red potatoes
  • 2 ears corn, shucked and cut in half
  • 1/2 cup butter, melted
  • 1 tbsp paprika
  • 1 tbsp lemon pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp sugar
  • 1/2 tbsp old bay seasoning
  • 1/2 tsp cayenne
  • 2 lb clams
  • 12 ounces Andouille sausage, sliced into 1/2 inch thick slices
  • 1/2 lemon sliced
  • chopped parsley for garnish
  • lemon wedges for serving

Preheat oven to 425 degrees F.
Cut the red potatoes into wedges and toss with 2 tbsp olive oil and 1 tsp salt. Spread the potatoes on a baking sheet and bake for 10 minutes.
Remove the sheet pan from the oven and add the shucked corn. Bake for another 10 minutes.
Meanwhile, make the spiced butter. Combine 1/2 cup melted butter with 1 tbsp paprika, 1 tbsp lemon pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp sugar, 1/2 tbsp Old Bay seasoning, and 1/2 tsp cayenne.
Remove the sheet pan from the oven and add the clams and sliced sausage. Toss all of the ingredients with the spiced butter and spread it into one even layer. Place the sliced lemon on top of the clams and bake for another 10 minutes or until the clam shells open.
Squeeze the lemon onto the clam bake and garnish with chopped parsley. Serve with fresh lemon wedges if desired.
Christine Ma
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