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Sheet-Pan Clambake with Mussels, Shrimp, and Chorizo
Ingredients
  • 8 ounces spicy smoked sausage (such as andouille or fresh chorizo), cut into 2-inch pieces
  • 1 pound small Yukon gold or new potatoes
  • 2 pounds mussels, scrubbed
  • ½ pound jumbo shrimp (raw), peeled and deveined
  • 4 tablespoons unsalted butter (½ stick), cut into small pieces
  • 1 teaspoon seafood seasoning (such as Old Bay), plus more for serving
  • 2 pounds littleneck clams, scrubbed
  • 2 tablespoons chopped fresh flat-leaf parsley, for serving
Steps
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