Connecticut Grilled Littleneck Clams with White Wine

Introduction

There's nothing quite like the fresh, briny taste of littleneck clams grilled to perfection on the Arteflame. These Connecticut-style clams are steamed in their own juices with white wine, garlic butter, and herbs right on the flat cooktop griddle. The Arteflame’s even heat distribution ensures you get the perfect caramelization without burning, making each bite flavorful and tender.

Ingredients

• 2 dozen fresh littleneck clams, scrubbed
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• Salt and black pepper to taste
• 1 teaspoon red pepper flakes (optional)
• 1 baguette, sliced (for serving)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins, then light the paper.
3. Let the fire establish itself, and after about 20 minutes, the grill will be ready for cooking.

Step 2: Heat the Butter and Garlic

1. Place the butter directly on the flat cooktop of the Arteflame near the center where the heat is more intense.
2. Add the minced garlic and let it cook until fragrant, about 1-2 minutes.

Step 3: Add the Clams and Wine

1. Move the butter and garlic toward the edge of the griddle to prevent burning.
2. Place the clams on the hot cooktop in a single layer.
3. Pour the white wine directly over the clams.
4. Cover the clams loosely with a large metal bowl to trap the steam.

Step 4: Grill Until Clams Open

1. Let the clams cook for 5-8 minutes until they start to open.
2. Discard any clams that do not open.

Step 5: Finish with Herbs and Lemon

1. Sprinkle fresh parsley over the clams.
2. Season with salt, black pepper, and red pepper flakes if desired.
3. Drizzle lemon juice over the dish for extra brightness.

Step 6: Serve

1. Serve immediately with slices of toasted baguette to soak up the buttery, garlicky sauce.

Tips

• Use the edge of the cooktop for gentler heat when melting butter to prevent burning.
• Ensure all clams are closed before grilling—discard any that are already open.
• For extra smoky flavor, use a hardwood like oak or hickory.

Variations

1. Spicy Connecticut Clams: Add 1 finely chopped jalapeño for heat.
2. Herb-Infused Clams: Substitute white wine with dry vermouth and add fresh thyme.
3. Citrus-Butter Clams: Use a mix of lemon and orange zest in the butter.
4. Beer-Steamed Clams: Replace white wine with a light beer for a twist.
5. Tomato-Garlic Clams: Sauté some cherry tomatoes along with garlic before adding the clams.

Conclusion

Grilling littleneck clams on the Arteflame enhances their natural flavors while allowing them to cook in a buttery, garlicky wine sauce. This simple yet elegant dish brings out the freshness of Connecticut seafood and is perfect for gatherings around the grill.

Best Pairings

• A crisp Sauvignon Blanc or Pinot Grigio
• A light, citrus-forward beer like a Witbier
• Grilled asparagus or charred corn on the Arteflame
• A side of freshly made coleslaw