Smoked Clams with garlic-herb butter sauce
Description
Smoked clams doused in a garlic-herb butter sauce and topped with flake salt
Scale
Ingredients
- 1 Lb Clams
- ½ C Butter
- 1 bunch Parsley leaves, chopped
- 4 Garlic Cloves, minced
- ½ T Flake Salt
Instructions
- Preheat Traeger to 450F or “High”
- Melt butter in a saucepan and add the garlic. Cook until Garlic is just browned, remove from heat and add parsley. Set aside.
- Place the rinsed clams in a grill safe dish. (Make sure all are closed) and place directly on the grill, close lid.
- After a few minutes check to see that all of the clams have popped open. Any that don’t open, remove from the pot and throw out.
- Drizzle the clams with the garlic butter sauce and top with Salt.
- Serve a la carte, over pasta, or with toasty sourdough.
