June 28, 2019
Oyster & Clam BBQ
If you can’t get your hands on littleneck clams, nice plump mussels are also a good choice. You will need enough chicken wire to cover your barbecue grill for this recipe.
Yield: Serves 4, or more as an appetizer
- Preheat barbecue to medium-high, or prepare hardwood or charcoal fire. Cover grill loosely with chicken wire to hold oysters and clams securely.
Make Tarragon-Shallot Butter
- Heat 2 tablespoons butter in small pot over medium heat. Add shallots and sweat until tender, about 3 minutes. Add remaining butter, tarragon, garlic, olive oil, absinthe and hot sauce. Reduce heat to low and cook for 2 minutes. Season with salt and pepper.
Grill Oysters And Clams
- Shuck oysters and clams, and discard top shells. Nestle oysters and clams in chicken wire. Drizzle tarragon-shallot butter overtop and season with salt and pepper. Cook until oysters and clams have plumped up and are cooked through, 5 to 10 minutes. Transfer to serving tray. Serve.