Easy Long Island clambake recipe

As a native New Englander who spent blissful summers on Cape Cod, I consider myself somewhat of a clambake expert. I know all too well, however, that not every day nor every location lends itself to the classic beach method. But that doesn’t quell my hankerings for what may just be my favorite dinner.

This Memorial Day I’m making a very simple — and dare I say? — delicious sheet pan clambake in my oven. If you're making this for a crowd, you can get a few things ready early: partially roast the potatoes and onions, toss the shrimp and vegetables with the seasoning. When it is nearly time to eat, all that’s left is the final cooking, which takes less than 20 minutes. The recipe can easily be doubled in one oven (2 sheet pans), and if you have two ovens (and four sheet pans), you can make enough for at least 16 people at once.

Serve the meal with crusty bread to mop up all the tasty pan juices.

Memorial Day Sheet Pan Shrimp and Clam Bake

12 ounces baby red potatoes

1 medium red onion, cut through the root end into 8 wedges

2 tablespoons olive oil, divided

1 teaspoon Old Bay seasoning, divided

1 pound shell-on shrimp (16/20 per pound)

3 ears of corn, husked, and each cut across in 2-inch lengths

1 large zucchini (about 12 ounces), cut into 1-inch chunks

¼ teaspoon salt

1/8 teaspoon ground black pepper

2 dozen little neck clams, scrubbed

2 tablespoons unsalted butter, diced

1. Preheat the oven to 450 degrees. Coat a sheet pan with cooking spray.

2. Combine the potatoes, onion wedges, and 1 tablespoon of the oil in a large bowl and toss with ½ teaspoon of the Old Bay. Transfer to the sheet pan and roast 10 minutes.

3. Meanwhile, combine the shrimp, corn, zucchini, remaining 1 tablespoon of oil, remaining ½ teaspoon Old Bay, salt and pepper and toss well.

4. Add the shrimp mixture and the clams to the sheet pan. Top with the diced butter and roast until the clams open and the vegetables are tender, about 17-18 minutes. (Discard any unopened clams).

Serves 4