There’s no arguing with the fact that a clam bake is a New England classic, or that it’s a classic for good reason. You could argue, however, that it’s a pretty messy and time-intensive tradition, at least until you’ve got this method in your back pocket. Rather than steaming the seafood in a large pot or between layers of seaweed, here we bake everything up on one sheet pan, so you get that wonderful medley of seafood, potatoes, and corn with very little fuss but no shortage of flavor. Clam bakes on busy weeknights are well within reach!

The key to getting this to all come together on one sheet pan is giving the potatoes and corn a little bit of a head start in the oven. They pre-bake for about twenty-five minutes before the quicker cooking seafood joins them.

Once they’re approaching tenderness, you add clams, mussels, shrimp, sausage, and onions to the baking sheet and everything gets tossed in a melted butter, garlic, and Old Bay. (Would it even be a seafood feast without some Old Bay?)

Lemons join the party before it heads back in the oven and in just about fifteen minutes, you’ve got a bounty of succulent shellfish to dig into! But not just shellfish… thanks to the potatoes, corn, and onions, this is an entire feast (and an incredibly delicious one at that) off of one sheet pan.