• 24 Clams, littleneck

• 8 Tablespoon butter

• 3 Clove garlic, minced

• 2 Tablespoon parsley, minced

• 2 Teaspoon Pernod

• 6 lemon wedges

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.