By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Medium | Red Onion, quartered |
4 Clove | garlic, smashed |
2 | lemons, quartered |
4 | Corn, ears |
1/2 Pound | Potatoes, new |
1 Pound | Chorizo, Olympia Provisions |
1 Pound | Clams, littleneck |
1 Pound | Mussels, debearded, washed |
4 | Lobster Tail |
1 Cup | white wine |
2 1/2 Tablespoon | Old Bay Seasoning |
1 Teaspoon | Jacobsen Salt Co. Pure Kosher Sea Salt |
1 Bunch | parsley, chopped |
1/2 Bunch | Tarragon, chopped |
8 Ounce | butter, melted |
6 Whole | lemon wedges |
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.
400 ˚F / 204 ˚C
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.
400 ˚F / 204 ˚C
00:15
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.
300 ˚F / 149 ˚C
00:15
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!
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