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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.
Pork & Poultry Shake