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Smoked Clams with garlic-herb butter sauce

  • Author: Kelly Cahoon

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

  1. Preheat Traeger to 450F or “High” 
  2. Melt butter in a saucepan and add the garlic. Cook until Garlic is just browned, remove from heat and add parsley. Set aside. 
  3. Place the rinsed clams in a grill safe dish. (Make sure all are closed) and place directly on the grill, close lid. 
  4. 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. 
  5. Drizzle the clams with the garlic butter sauce and top with Salt. 
  6. Serve a la carte, over pasta, or with toasty sourdough.