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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.
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
:Ā 400 ĖF
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
:Ā 400 ĖF
:Ā 300 ĖF
1 Bunch parsley, chopped
1/2 Bunch chopped tarragon
8 Ounce butter, melted
6 Whole lemon wedges