Steps

• Step 1

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

  Ingredients

  • 24  littleneck clams

• Step 2

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 3

  In a heat-proof pan or casserole dish large enough to hold the clams, add the butter, garlic, parsley, Pernod, if using, and the juice from 2 lemon wedges.

  Ingredients

  • 8 Tablespoon butter, cut into cubes

  • 2 Clove garlic, finely minced

  • 2 Tablespoon fresh parsley, finely chopped

  • 2 Teaspoon Pernod, or anise-flavored liqueur, optional

  • 1  lemon, cut into 6 wedges

• Step 4

  Place the pan with the butter sauce directly on the grill grates. Arrange the clams directly on the grill grates. Close the lid and cook until the clams open, 5 to 8 minutes..

  00:05

  450 ˚F / 232 ˚C

• Step 5

  Discard any clams 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 outside of the pan.

• Step 6

  Remove the clams and butter sauce from the grill and serve with the remaining lemon wedges. Enjoy!

  Ingredients

  • 4  Lemon wedges, for serving