Grilled Clams in Garlic Butter
By Traeger Kitchen
If you're 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.
Prep Time
10 Minutes
Cook Time
8 Minutes
Pellets
Oak
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 24 | Clams, littleneck |
| 8 Tablespoon | butter |
| 3 Clove | garlic, minced |
| 2 Tablespoon | parsley, minced |
| 2 Teaspoon | Pernod |
| 6 | lemon wedges |
Step
1
Scrub the clams under cold running water, discarding any that don't close or that have broken shells.
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
00:08
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.
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