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New England Clambake

30

45

Hickory

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.

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  • 2 Medium red onion, quartered

  • 4 Clove garlic, smashed

  • 2 lemons, quartered

  • 4 ears corn

  • 1/2 Pound new potatoes, quartered

  • 1 Pound Chorizo, Olympia Provisions

  • 1 Pound Clams, littleneck

  • 1 Pound mussels, debearded

  • 4 lobster tails, fresh or thawed

  • 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 chopped tarragon

  • 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

  • 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.

    • 2 Medium red onion, quartered

    • 4 Clove garlic, smashed

    • 2 lemons, quartered

    • 4 ears corn

    • 1/2 Pound new potatoes, quartered

    • 1 Pound Chorizo, Olympia Provisions

    • 1 Pound Clams, littleneck

    • 1 Pound mussels, debearded

    • 4 lobster tails, fresh or thawed

    • 1 Cup white wine

    • 2 1/2 Tablespoon Old Bay Seasoning

    • 1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 3

    Cover the pot and place directly on the grill grate. Close the lid and cook for 15 minutes.

    400 ˚F

  • 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

  • 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.

    • 1 Bunch parsley, chopped

    • 1/2 Bunch chopped tarragon

  • 7

    Serve with ramekins of melted butter and lemon wedges. Enjoy!

    • 8 Ounce butter, melted

    • 6 Whole lemon wedges

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