Summer Seafood Boil

Dig into an easy, delicious summer seafood boil or clambake by roasting shrimp, clams, and mussels, corn on the cob, and potatoes on a sheet pan in the oven

Preparation Time: 40 minutes  
Makes 6 servings

Ingredients:

2 pounds large shrimp, shell on

2 pounds fresh clams and/or mussels, in shell

1 teaspoon salt

1 pound small potatoes (i.e., red skin, Yukon gold)

3 ears fresh corn on the cob, husked, sliced into 2-inch sections

¼ cup olive oil

3 cloves garlic, minced

1 tablespoon Old Bay seasoning

2 lemons

¼ cup chopped parsley

Instructions: 

1. Place clams and/or mussels in a medium bowl, cover with cold water and salt. Soak in the refrigerator for 20 minutes to remove sand. Rinse, drain, and set aside.

2. Place a large pot filled halfway with water on the stove, cover, and heat until boiling. Add potatoes and corn, cover, and cook for 8-10 minutes until tender yet firm. Drain and set aside. Preheat oven to 425°F

3. In a small bowl, mix together olive oil, minced garlic, and Old Bay seasoning.

4. On a large sheet pan arrange the potatoes, corn, clams and/or mussels, and shrimp. Pour the Old Bay mixture over the ingredients and toss with your hands until well coated.

5. Cook in the oven for 15-20 minutes until the shrimp are fully cooked through and opaque and the clams and/or mussels are opened.

6. Remove from the oven and sprinkle with the juice and zest from one lemon and chopped parsley.

7. Serve the seafood boil family-style! You can transfer everything to a serving dish or simply place the sheet pan in the center of your table with lemon wedges on the side.

Nutritional Information (per serving):

(10 ounces seafood in shell, 4 ounces potato, ½ ear corn) : 334 calories, 29 g protein, 12 g fat, 33 g carbohydrates, 4 g fiber, 483 mg sodium

Recipe by Food + Planet.org.