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Roasted Clambake

Roasted Clambake

By Traeger Kitchen

Grab the portable Traeger grill and head to the beach for a clambake at sunset and cold brews with friends.

Prep Time

20 Minutes

Cook Time

1 Hours

Pellets

Alder

Ingredients

Number of people serving

6

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Units of measurement:
main
8 Small Potatoes, white / russet
1 red potatoes
2 yellow onion, quartered
16 Clams, in shell
16 Mussels, unshucked
4 Pieces ears fresh corn
4 Mild Italian Sausage
1 Cup white wine
3 Clove garlic, smashed
2 Whole Lobster, in the shell
1/2 Cup butter, melted
1 Bread, French

Step

  • 1

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

  • 2

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

  • 3

    Top with the lobster tails, shell-side down.

  • 4

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

  • 5

    Cover the pan tightly with heavy duty aluminum foil.

  • 6

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  • 7

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

  • 8

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

    500 ˚F / 260 ˚C

    01:10

  • 9

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

  • 10

    Ladle some of the cooking juices over all.

  • 11

    Serve immediately with melted butter and French bread. Enjoy!

My Notes


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