Sheet Pan New England Clam Bake

So easy and delicious.  I made some slight modifications to give it a Portuguese twist.  

• 1 lb small yellow-fleshed or white new potatoes
• 1 tbsp olive oil
• 1 ⁄2 tsp salt
• 1 ⁄4 tsp freshly cracked black pepper
• 1 lb mussels scrubbed
• 1 lb littleneck clams scrubbed
• 2 corn cobs, cut crosswise into 2-inch 2
 pieces
• 1 package linguica or chourico (I used turkey chourico) cut into 2-inch pieces.  (You can use any smoked sausage)
• 2 1/2 sticks butter, cut up into smaller pieces
• 2 tsp Old Bay
• 1 lb jumbo shrimp peeled and deveined
• Suggested Accompaniments
• Chopped fresh parsley
• Lemon wedges
• Crusty bread

1.  Preheat oven to 450.  

2.  Line large baking sheet with foil.

3.  In the pan, toss the potatoes with oil, salt and pepper.  Roast for 25 minutes.

4.  Remove pan from oven. Scatter clams, mussels, corn and chourico. 

5.  Top with butter and sprinkle the Old Bay Seasoning.

6.  Roast for about 8 minutes.

7.  Remove pan.  Add the shrimp and stir to combine.

8.  Roast for another 8-10 minutes or until clams open up.  (Discard any clams/mussels that do not open).

9.  Sprinkle with fresh chopped parsley and lemon wedges (optional).

**  Serve in bowls with crusty bread to soak up the juices.