grilled clams in garlic butter
INGREDIENTS
24 Clams, littleneck
8 Tablespoon butter
3 Clove garlic, minced
2 Tablespoon parsley, minced
2 Teaspoon Pernod
6 lemon wedges
PREPARATION
Steps
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 Z Grill and set the temperature to 500F (260 C) and preheat, lid closed (10-15 minutes).
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.
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.