Traeger Grilled Clams Food

TRAEGER GRILLED CLAMS

Steps:

• Fire up your Traeger according to factory instructions and preheat to 400° (or high).
• Place everything in a large Dutch Oven, and put it on your preheated Traeger grill at 400° for 20-25 minutes, or until all of the clams are opened.
• Once the clams are open, enjoy! Serve with additional melted butter if that's your thing, or just slices of toasted crusty bread to sop up the clam nectar / sauce at the bottom of the pan.

GRILLED CLAMS WITH GARLIC BUTTER

Steps:

• Preheat a grill or Great Grates over medium heat.
• Scrub and rinse the clams. Keep refrigerated until ready to use.
• Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
• Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

EASY GRILLED CLAMS

Steps:

• Prepare a grill for very high heat.
• Tap any open clams; if they stay open, throw them out. Place the closed clams on the grill grate. Grill, covered, until the clams open, about 2 minutes. Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. Be careful not to lose any of the liquid in the shells-that's where the flavor is.

SMOKED NEW ENGLAND CLAM CHOWDER | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Drain the clams, reserving the juice. Set the juice aside. Chop the clams, if they are not already chopped, and spread them into a single layer in a disposable foil pan or deep baking dish.
• Place the pan with the clams directly on the grill grates. Close the lid and smoke for 30 minutes.
• Add the heavy whipping cream and 1 cup of the reserved clam juice to the pan. Close the lid and smoke for an additional 30 minutes.
• Remove the clams with the smoked cream mixture from the grill and set aside.
• In a large heavy saucepan or Dutch oven on the stovetop over medium heat, add the butter and bacon. Cook until the butter is melted and the bacon has begun to render the fat and sizzle. Stir in the onion, and celery and cook, stirring occasionally, until softened, 5-10 minutes. Season with salt and pepper.
• Stir in the flour and cook for 5-8 minutes, stirring constantly to ensure the flour does not brown. Add the potatoes, bottled clam juice, bay leaves, and fresh thyme. Allow the mixture to come to a boil. Cook until the potatoes are tender, 12-15 minutes.
• Stir in the smoked clam and cream mixture and simmer for 5 minutes. If the chowder is too thick, add more clam juice until the desired consistency is achieved. Taste for seasoning, adding more salt, and pepper as needed.
• Before serving, remove the bay leaves and stir in the parsley. Serve with oyster crackers and hot sauce. Enjoy!