By Traeger Kitchen
Grab the portable Traeger grill and head to the beach for a clambake at sunset and cold brews with friends.
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|8 Small||white or russet potatoes|
|1 Pound||red or Yukon gold potatoes, scrubbed|
|16||steamer clams or littleneck clams, scrubbed|
|16||mussels, scrubbed and de-bearded|
|4||ears fresh corn, silks removed, left in the husks|
|4||sausages, bratwurst, kielbasa, or chorizo|
|1 Cup||white wine, beer, or chicken, or clam broth|
|3 Clove||garlic, smashed|
|1/2 Cup||butter, melted, plus more for serving|
|2 Whole||lobsters, halved lengthwise|
|2 Pound||of jumbo shrimp in-the-shell|
|French bread, for serving, optional|
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
In a sturdy disposable aluminum foil turkey roasting pan, arrange the potatoes, onions, clams, mussels, corn, and sausages in the order listed.
8 Small white or russet potatoes
1 Pound red or Yukon gold potatoes, scrubbed
2 onions, quartered
16 steamer clams or littleneck clams, scrubbed
16 mussels, scrubbed and de-bearded
4 ears fresh corn, silks removed, left in the husks
4 sausages, bratwurst, kielbasa, or chorizo
Add the wine, and nestle the garlic cloves into the liquid. Top with the lobster tails, shell-side down. Pour the butter over the lobster halves and tuck the lemon quarters into the pan. Cover the pan tightly with heavy-duty aluminum foil.
1 Cup white wine, beer, or chicken, or clam broth
3 Clove garlic, smashed
1/2 Cup butter, melted, plus more for serving
2 Whole lobsters, halved lengthwise
2 lemons, quartered
2 Pound of jumbo shrimp in-the-shell
Place the pan with the vegetables and seafood directly on the grill grates. Close the lid and cook for 60-70 minutes, or until the potatoes are cooked through. (If the potatoes are cooked, it's likely everything else is too.) The clams and mussel shells should be opened, and the lobster and shrimp should be firm and opaque.
400 ˚F / 204 ˚C
Remove the clambake from the grill. Carefully remove the foil from the pan and arrange the vegetables and seafood on a large platter. Ladle some of the cooking juices over everything. Serve immediately with melted butter and French bread. Enjoy!
French bread, for serving, optional
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