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New England Clambake

Traeger Kitchen


New England Clambake

Prep Time

30 Minutes

Cook Time

45 Minutes

Effort
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Pellets

Hickory

A maritime classic baked over an open Traeger wood fire. This pot is loaded with lobster tails, clams, mussels, and chorizo for a little heat. Add in corn, onions, potatoes and herbs with a white wine pour over for the perfect finish.

Ingredients

How many people are you serving?

4

Units of Measurement:

    Steps

    • 1

      When ready to cook, start the Traeger, set the temperature to 400 degrees F (205 C), and preheat, lid closed, for 10 to 15 minutes.
      Grill Icon
      Grill400˚
    • 2

      In a large cast iron pot, place the following items in this order; onions, garlic, lemons, corn, potatoes, chorizo (cut diagonal into 1 inch thick slices), clams, mussels and lobster. Pour in wine and season with old bay and salt.
    • 3

      Cover the pot and place directly on the grill grate. Close the lid and cook for 15 minutes.
      Grill Icon
      Grill400˚
    • 4

      Lower the grill temperature to 300 degrees F (150 C) and cook for another 10-15 minutes or until the potatoes are tender, lobster cooked through and mussels and clams have opened.
      Grill Icon
      Grill300˚
    • 5

      Drain off the liquid through a fine mesh strainer into a small sauce pan. Season with salt and reserve.
    • 6

      To serve, dump the contents of the pot onto a large sheet of parchment or butcher paper. Ladle reserved cooking liquid over clambake and sprinkle with parsley and tarragon.
    • 7

      Serve with ramekins of melted butter and lemon wedges. Enjoy!

    Cooking Notes

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