Steps

• Step 1

  When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• Step 2

  Melt butter in a medium Dutch oven set over medium-high heat. Saute onion for 5 minutes until fragrant and translucent. Add garlic and saute 1 minute more.

  Ingredients

  • 2 Tablespoon butter

  • 1/2  yellow onion, diced

  • 2 Clove garlic, minced

• Step 3

  Add tomato paste and cook until color turns from vibrant red to rust. Slowly pour in wine and chicken stock and cook 10 minutes or until slightly reduced. Add crushed tomatoes and bring to a simmer.

  Ingredients

  • 2 Ounce tomato paste

  • 1/4 Cup white wine

  • 1/4 Cup chicken stock

  • 28 Ounce Crushed San Marzano Tomatoes, Jar

• Step 4

  Add all seafood to the Dutch oven, cover and place directly on the grill grate.

  Ingredients

  • 1/2 Pound Halibut, Cut Into 2" Pieces

  • 1/2 Pound Clams, in shell

  • 1/2 Pound shrimp, peeled and deveined

• Step 5

  Braise stew 15 to 20 minutes until fish is cooked through and clams have opened.

  00:20

  300 ˚F / 149 ˚C

• Step 6

  Remove from the grill and season to taste with salt and red pepper flakes if desired. Top with fresh chopped parsley and serve with crusty bread or polenta. Enjoy!