Grilled Rhode Island Clam Boil Packets on Arteflame

Introduction

Experience the authentic flavors of a New England clam boil right from your backyard using the Arteflame grill. These foil packets are brimming with fresh littleneck clams, hearty potatoes, sweet corn, and spicy chouriço sausage. The magic happens on the flat cooktop griddle, where heat zones help perfectly cook each ingredient while sealing in flavor. With no need for pots or ovens, this is grilling at its finest—easy, flavorful, and unforgettable.

Ingredients

• 2 lbs fresh littleneck clams, scrubbed
• 1 lb baby red or Yukon gold potatoes, halved
• 2 ears of corn, cut into thirds
• 8 oz chouriço sausage, sliced into rounds
• 4 tbsp unsalted butter, cubed
• 4 cloves garlic, finely minced
• 1 lemon, sliced thin
• 1/2 cup dry white wine or broth
• Chopped fresh parsley, for garnish
• Kosher salt and black pepper, to taste
• Heavy-duty foil

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill.
2. Pour a small amount of vegetable oil on each napkin.
3. Stack firewood over the oiled napkins and ignite the paper.
4. Wait about 20 minutes for the griddle and center grate to heat up—you're ready when the center hits 1,000°F and the flat cooktop is sizzling hot.

Step 2: Prepare the Foil Packets

1. Take a large sheet of heavy-duty foil and fold into a double layer.
2. Place a handful of potatoes in the center of the foil, followed by corn, sausage, and clams.
3. Top with garlic, butter, lemon slices, a splash of wine or broth, and season with salt and pepper.
4. Seal the foil packet tightly, leaving room for steam to circulate.

Step 3: Grill the Packets

1. Place the foil packets directly on the Arteflame flat cooktop griddle near the center for higher heat.
2. Grill for 15–20 minutes, rotating occasionally to prevent scorching and ensure even cooking.
3. The clams are done when they open up and the potatoes are fork-tender.

Step 4: Serve & Garnish

1. Remove packets from the grill and let rest 2 minutes.
2. Carefully open—the steam will be hot!
3. Garnish with chopped parsley and serve with crusty bread or grilled lemon wedges.

Tips

• Use the inner edge of the cooktop for higher heat zones and the outer edge for gentle cooking.
• Butter instead of olive oil boosts flavor.
• Rotate foil packets a few times to avoid hotspots.
• Add extra lemon juice before sealing for citrus brightness.
• Use heavy-duty foil to avoid tearing and spilling juices.

Variations

1. Spicy Cajun Style: Add Cajun seasoning and swap chouriço for Andouille for a Louisiana-style boil.
2. Mediterranean Clam Packets: Toss in chopped olives, cherry tomatoes, and fresh oregano for Mediterranean flair.
3. Garlic Herb Butter Packets: Replace wine with a drizzle of garlic herb compound butter for rich, aromatic flavor.
4. Smoky Bacon & Beer Packets: Substitute chouriço with thick-cut bacon and white wine with a light lager—perfect for smoky, savory notes.
5. Veggie Delight: Omit meat and double the corn and potatoes, adding mushrooms and bell peppers for a vegetarian option.

Conclusion

There’s something incredible about a classic Rhode Island clam boil, made entirely over open flame on your Arteflame grill. With minimal prep, no dirty pans, and maximum flavor, this recipe is perfect for gatherings or summer feasts on the patio. Let the flames do the work while you savor every bite of Atlantic coast-inspired deliciousness.

Best pairings

• Dry white wine (Sauvignon Blanc or Pinot Grigio)
• Fresh lemonade or iced tea
• Grilled crusty baguette slices with garlic butter
• Simple garden salad with vinaigrette
• S'mores cooked right on the Arteflame flat top for dessert