• Grilled Clams in Garlic Butter
 
  • Grilled Clams in Garlic Butter
 

Grilled Clams in Garlic Butter

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  • Difficulty1/5
  • Prep time10 mins
  • Cook time8 mins
  • Serves6 - 8
  • HardwoodOak

If you a cooking for an army of guests, this is simply the easiest way to prepare a ton of tasty clams all at once. Wait for them to pop open on the grill, then they are ready to be bathed in butter. Wood fired clams will get everyone in the mood--for a second helping.

Ingredients

Littleneck Clams24
Butter8 Tbsp., cut into chunks
Garlic2-3 cloves, finely minced
Fresh Parsley2 Tbsp., minced
Pernod (anise-flavored liqueur; optional)1-2 tsp.
Lemon1, cut into 6 wedges

Preparation

Scrub the clams under cold running water, discarding any that don't close or that have broken shells.

When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 450F and preheat, lid closed (10-15 minutes).

Put the butter, garlic, parsley, Pernod, if using, and the juice from 2 lemon wedges in a heat-proof pan or casserole large enough to hold the clams and place it on the grill.

Arrange the clams directly on the grill grate and grill for 5 to 8 minutes, or until they open. Discard any that fail to open

With tongs, carefully transfer the opened clams to the pan with the butter, trying not to spill any of the clam juices enroute.

Tip the clams and the butter into a shallow serving dish and serve with the remaining lemon wedges.

  • Difficulty1/5
  • Prep time10 mins
  • Cook time8 mins
  • Serves6 - 8
  • HardwoodOak