Grilled Clams in Garlic Butter

Step

• 1

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

  Ingredients

  • 24  Clams, littleneck

• 2

  When ready to cook, start your Traeger and set the temperature to 500F (260 C) and preheat, lid closed (10-15 minutes).

  500 ˚F / 260 ˚C

• 3

  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.

  500 ˚F / 260 ˚C

  Ingredients

  • 8 Tablespoon butter

  • 3 Clove garlic, minced

  • 2 Tablespoon parsley, minced

  • 2 Teaspoon Pernod

  • 6  lemon wedges

• 4

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

• 5

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