Smoked & Seared: Connecticut Style Grilled Clam Strip Po' Boys

Introduction

There is a unique magic that happens when New England coastal traditions meet the soulful, hearty construction of a Southern sandwich. The Connecticut Grilled Clam Strip Po' Boy is exactly that—a culinary bridge connecting the buttery, toasted simplicity of a Connecticut lobster roll with the fully dressed extravagance of a New Orleans classic. By utilizing the Arteflame grill, we elevate this dish beyond the standard deep-fryer method. The high-heat center and versatile flat-top griddle allow you to achieve a perfect golden sear on the clams without drowning them in oil, preserving their delicate sweetness while adding a hint of wood-fired smokiness.

This recipe is designed for the outdoor cooking enthusiast who craves texture and flavor. The clams are flash-grilled to tender perfection, contrasting beautifully with the crunch of a butter-toasted hoagie roll and the creaminess of a scratch-made remoulade. whether you are hosting a summer backyard party or just looking to upgrade your weekend grilling rotation, these clam strip po' boys offer a gourmet experience that feels approachable and undeniably authentic.

Ingredients

The Clams & Marinade

• 2 lbs fresh clam strips (rinsed and drained)
• 1 cup buttermilk
• 1 egg, beaten
• 1 tsp hot sauce (Tabasco or similar)

The Breading

• 1.5 cups yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp Old Bay seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp freshly ground black pepper

The Remoulade Sauce

• 1 cup high-quality mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp capers, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp Worcestershire sauce
• 1 tsp Cajun seasoning
• 1 clove garlic, minced

For Assembly

• 4-6 Hoagie rolls or split-top New England hot dog buns
• 4 tbsp unsalted butter, melted
• Shredded iceberg lettuce
• Sliced tomatoes
• Pickle chips
• Lemon wedges for serving

Instructions

Step 1: Marinate the Clams

1. In a large mixing bowl, whisk together the buttermilk, beaten egg, and hot sauce until well combined.
2. Add the rinsed clam strips to the mixture, ensuring they are fully submerged.
3. Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to tenderize the clams and allow the flavors to penetrate.

Step 2: Prepare the Remoulade and Breading

1. While the clams marinate, combine all the remoulade ingredients in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve to let the flavors meld.
2. In a separate wide, shallow bowl, mix the cornmeal, flour, Old Bay, garlic powder, paprika, and black pepper. This will be your dredging station.

Step 3: Fire Up the Arteflame

1. Light your Arteflame grill using three paper napkins soaked in vegetable oil, placed under a pyramid of firewood.
2. Allow the fire to burn down for about 20 minutes until you have a hot center and a medium-high heat radiating across the flat cooktop.
3. Lightly oil the flat top griddle surface to prevent sticking and ensure a good sear.

Step 4: Grill the Clams

1. Remove the clams from the buttermilk mixture, shaking off excess liquid.
2. Toss the clams in the cornmeal breading mixture, pressing lightly to ensure an even coating.
3. Add a generous amount of butter or oil to the flat cooktop. Place the breaded clam strips directly onto the hot surface.
4. Grill for 2-3 minutes per side. You want them to turn golden brown and crispy. Move them closer to the fire for a faster sear or further out to keep warm without burning.

Step 5: Toast and Assemble

1. Brush the inside of the hoagie rolls or buns with melted butter.
2. Place the rolls face down on a clean section of the flat top grill. Toast for 1-2 minutes until golden and crisp.
3. To build the Po' Boy, spread a generous layer of remoulade on both sides of the toasted bun.
4. Layer with shredded lettuce, tomato slices, and pickles. Pile the grilled clam strips high on top. Serve immediately with lemon wedges.

Tips

The secret to perfect grilled clam strips on the Arteflame lies in heat management. Unlike deep frying, where temperature control is automated, the flat top requires you to watch the color of the breading. If the clams are browning too quickly before they are cooked through, simply slide them toward the outer edge of the griddle where the heat is gentler. Conversely, if they aren't crisping up, move them closer to the center fire pit. Always keep a squeeze bottle of oil or a stick of butter handy to keep the griddle lubricated; this mimics the crispiness of frying without the heavy grease.

Another crucial tip is to not overcrowd the cooking surface. Cook the clams in batches if necessary. Overcrowding traps steam, which can make the cornmeal coating soggy rather than crispy. Keep the first batch warm on the coolest outer ring of the Arteflame while you finish the rest. Finally, ensure your buns are toasted immediately before serving; the crunch of the bread against the tender clams is essential to the mouthfeel of a proper Po' Boy.

Variations

While the classic recipe is a crowd-pleaser, the versatility of the Arteflame allows for easy customization to suit different palates. You can easily tweak the flavor profile by adjusting the marinade or the toppings. Here are a few popular variations to try:

• Spicy Firecracker Clams: Add chopped jalapeños to the marinade and double the cayenne pepper in the breading for a serious kick.
• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour blend and ensure your cornmeal is certified GF. Use gluten-free buns.
• The "Rhode Island" Style: Skip the heavy remoulade and breading. Grill the clams with just butter, garlic, and white wine, then serve in a roll with clear broth for dipping.
• Bacon-Clam Fusion: Grill crispy bacon strips on the Arteflame alongside the clams and crumble them on top of the sandwich for a salty, smoky crunch.
• Open-Faced Melt: Serve the clams on a single slice of thick sourdough, topped with provolone cheese and melted under a basting dome on the grill.

Best pairings

A Connecticut Grilled Clam Strip Po' Boy is a robust dish that pairs best with sides and drinks that can cut through the richness of the remoulade and the savory clams. Because you are already using the Arteflame, it makes sense to utilize the grill for your sides as well. The smokiness of the main dish deserves accompaniments that echo that outdoor flavor profile.

• Grilled Corn on the Cob: Charred on the flat top with chili-lime butter.
• Beverage: A crisp, cold pilsner or a hoppy IPA works wonders. For wine lovers, a dry Sauvignon Blanc balances the salty seafood.
• Coleslaw: A vinegar-based slaw (rather than creamy) provides a nice acidic contrast to the rich sandwich.
• Sweet Potato Fries: Cooked directly on the flat top with a sprinkle of sea salt.
• Pickled Vegetables: Extra pickled onions or okra on the side add a necessary tang.

Conclusion

Mastering the Connecticut Grilled Clam Strip Po' Boy on your Arteflame grill is more than just cooking dinner; it is about creating an experience that brings the seaside boardwalk right to your backyard. This recipe successfully marries the texture of fried seafood with the distinct, wood-fired flavor that only an open-fire grill can provide. The result is a sandwich that is lighter than its deep-fried counterpart but infinitely more flavorful.

Whether you are a seafood aficionado or simply looking for a new way to utilize your flat top griddle, this dish delivers on all fronts. It is tactile, messy, delicious, and undeniably satisfying. So, gather your friends, fire up the grill, and enjoy the coastal comfort of these incredible Po' Boys.