grilled clams in garlic butter


  • 24 Clams, littleneck

  • 8 Tablespoon butter

  • 3 Clove garlic, minced

  • 2 Tablespoon parsley, minced

  • 2 Teaspoon Pernod

  • 6 lemon wedges




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


When ready to cook, start your Z Grill and set the temperature to 500F (260 C) and preheat, lid closed (10-15 minutes).


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.


With tongs, carefully transfer the opened clams to the pan with the butter, trying not to spill any of the clam juices en route.


Tip the clams and the butter into a shallow serving dish and serve with the remaining lemon wedges.

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