• Clambake
  • Clambake


  • Difficulty4/5
  • Prep time20 mins
  • Cook time1 hr
  • Serves6 - 8
  • HardwoodAlder

Digging for clams is a fun form of hunting, this recipe takes seafood on an epic voyage. Grab the portable Traeger grill and head to the beach for a clambake at sunset and brewskis with friends.


Small Potatoes8
Red or Yukon Gold, scrubbed1
Onions, peeled and quartered2
Steamer Clams or Littleneck Clams, scrubbed16
Mussels, scrubbed and de-bearded16
Fresh Corn, silks removed, left in the husks4 ears
Sausages, Bratwurst, Kielbasa, or Chorizo4
White Wine, Beer, or Chicken or Clam Broth1 cup
Garlic, peeled and smashed3 cloves
Whole Lobsters, halved lengthwise2
Or Jumbo Shrimp in the shell2 lbs
Melted Butter1/2 cup, plus more for serving
Lemons, quartered2
French Bread (optional)for serving


Arrange the potatoes, onions, clams, mussels, corn, and sausages in a sturdy disposable aluminum foil turkey roaster in the order listed.

Add the wine, and nestle the garlic cloves in the liquid.

Top with the lobster tails, shell-side down.

Pour the butter over the lobster halves and tuck the lemon quarters into the pan.

Cover the pan tightly with heavy duty aluminum foil.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.

Arrange the pan with the vegetables and seafood directly on the grill grate.

Roast for 60 to 70 minutes, or until the potatoes are cooked through. (If they're done, it's likely everything else is, too.)

Carefully remove the foil from the pan and arrange the vegetables and seafood on a large platter.

Ladle some of the cooking juices over all.

Serve immediately with melted butter and French bread.

  • Difficulty4/5
  • Prep time20 mins
  • Cook time1 hr
  • Serves6 - 8
  • HardwoodAlder