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Roasted Clambake

Prep Time

20 Minutes

Cook Time

1 Hours

Effort

Pellets

Pecan

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

Ingredients

How many people are you serving?

6

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 loaf French bread

Steps

  • 1

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

    Ingredients

    • 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

  • 2

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

    Ingredients

    • 1 Cup white wine

    • 3 Clove garlic, smashed

  • 3

    Top with the lobster tails, shell-side down.

    Ingredients

    • 2 Whole Lobster, in the shell

  • 4

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

    Ingredients

    • 1/2 Cup butter, melted

  • 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.)

    Grill500 ˚F

  • 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!

    Ingredients

    • 1 loaf French bread

Cooking Notes

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