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.
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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.
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.
Cover the pot and place directly on the grill grate. Close the lid and cook for 15 minutes.
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.
Drain off the liquid through a fine mesh strainer into a small sauce pan. Season with salt and reserve.
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.
Serve with ramekins of melted butter and lemon wedges. Enjoy!
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