June 28, 2019

Oyster & Clam BBQ

Recipe: Fred Morin

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.


  • 1 stick butter, divided
  • 4 French shallots, chopped
  • 2 sprigs tarragon, picked and finely chopped
  • 1 clove garlic, chopped
  • 1⁄2 cup olive oil
  • 1 tsp absinthe or anise-flavored spirit
  • Hot sauce, to taste
  • Salt and pepper
  • 12 meaty oysters, such as the B.C. beach oyster
  • 12 littleneck clams
  • Lemon wedges, to serve


Yield: Serves 4, or more as an appetizer

Prepare Grill

  1. 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

  1. 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

  1. 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.

Angus McRitchie


House & Home August 2017