New England Clambake

Steps

• 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 / 204 ˚C

• 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.

  Ingredients

  • 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 / 204 ˚C

• 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 / 149 ˚C

• 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.

  Ingredients

  • 1 Bunch parsley, chopped

  • 1/2 Bunch chopped tarragon

• 7

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

  Ingredients

  • 8 Ounce butter, melted

  • 6 Whole lemon wedges