one pot meals have become a way of life for our family, but i have another alternative which is just as easy...
sheet pan meals.
convenient, virtually zero clean up, and 100% of what i need in my life right now.
cookbook author Camilla Saulsbury has come up with a collection of easy and delicious recipes created specifically for sheet pans and a date with your oven. in her new book 200 Best Sheet Pan Meals, she shows you how to prepare food simply - chicken, fish or other cuts of meat rubbed with seasonings, mixed with chopped vegetables, drizzled in oil and then baked, broiled or roasted until crisp tender.
so whether you're pulling together a last-minute weeknight meal, casually entertaining at home or looking for fresh ideas for fuss-free breakfast and snacks this book is your perfect solution.
today i'm featuring all the flavours of New England (home to my beloved Tom Brady & the Patriots) in a classic clam bake that you'll want to take with you and eat on the beach while listening to a crackling bonfire and the waves crash. the comforts of away, from the comfort of your kitchen table.
Sheet Pan Clam Bakeingredients:
1 lb small yellow-fleshed or white new potatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked ground pepper
1 lb mussels, scrubbed
1 lb littleneck clams, scrubbed
2 corn cobs, cut crosswise into 2-inch pieces
1 package (12oz/375 g) smoked sausage cut into 2-inch pieces
1/4 cup unsalted butter, cut into small pieces
2 teaspoons old bay or other seafood seasoning
1 lb jumbo shrimp, peeled and deveined
chopped fresh parsley
preheat oven to 450F
line an 18 x 13-inch rimmed sheet pan with foil. set aside.
on prepared pan, toss potatoes with oil, salt and pepper. spread in a single layer. roast in preheated oven for 20 to 25 minutes or until potatoes are slightly tender.
remove from oven and scatter mussels, clams, corn and sausage evenly over pan. sprinkle with butter and old bay seasoning. roast for 8 minutes.
remove pan from oven and scatter shrimp over pan. stir to combine, then spread evenly over pan. roast for 3 to 6 minutes or until mussels and clams have opened, shrimp are pink and opaque and potatoes are tender. discard any mussels or clams that do not open.
scoop seafood mixture into bowls with any accumulated juices and serve with any of the suggested accompaniments, as desired.