New England Style Clambake

As always, I didn’t go by the book or any recipe for my clam bake. All of the ingredients are supposed to go in one pot and cook together but I really wanted the Traeger touch and a lot of flavor on all of the delicious seafood. This dinner is not just about food it is an experience and a labor of love. Add or subtract anything you like and make it your own. Here is what I did and the key… GARLIC BUTTER!

Potatoes and Corn on the cob boiled in the wine, seafood stock, butter, and garlic mixture then put on the grill for 5-10 minutes to crisp up.

Lobster tail (all seafood from Costco)on the grill for 15 minutes then brushed with garlic butter.

Crab left chilled with drawn butter, cocktail sauce, and tarter sauce on the table.

Tiger Shrimp brushed with garlic butter and chili lime seasoning from Trader Joes and grilled until pink (don’t overcook).

Clams and muscles – both were put in a casserole dish with butter, wine, lemon juice, and garlic. Grill until shells open and save juice in bowls to dip bread or pour over entire clam bake.

Grilled French baguette with garlic butter

Hot, mild, and Italian sausages grilled

Grilled Lemons

Purple onion- Cut in half and coat with EVOO grill until charred.


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