Garlic Butter Grilled Florida Clams: The Ultimate Wood-Fired Seafood Recipe

There is something primally satisfying about cooking shellfish over an open wood fire. The contrast between the salty, briny sweetness of fresh Florida clams and the rich, savory depth of roasted garlic butter creates a flavor profile that is absolutely irresistible. When you prepare this dish on an Arteflame grill, you are not just steaming the clams; you are infusing them with a subtle smokiness that standard kitchen stovetops simply cannot replicate. This recipe celebrates the high-quality seafood found along Florida's coasts, particularly the famous Cedar Key clams, transforming them into a gourmet experience right in your backyard. The high heat of the plancha sears the flavors in quickly, ensuring the meat remains tender and juicy rather than rubbery. Whether you are hosting an elegant summer soirée or a casual weekend barbecue, these grilled clams serve as a spectacular appetizer or a light, sophisticated main course that demands to be shared.

Ingredients

The Clams

• 3 lbs fresh Florida clams (Littleneck or Middleneck varieties are best)
• 2 tablespoons coarse sea salt (for purging water)
• Cold water (for soaking)

The Garlic Butter Sauce

• 1 stick (½ cup) unsalted butter, cubed
• 4 cloves fresh garlic, minced finely
• ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1 tablespoon fresh lemon juice
• 1 teaspoon red pepper flakes (optional for heat)
• ¼ cup fresh parsley, chopped
• Freshly ground black pepper to taste
• 1 baguette or crusty sourdough bread (sliced, for serving)

Instructions

Step 1: Purging and Prepping the Clams

1. Inspect your clams immediately. Discard any with cracked shells or open shells that do not close when tapped.
2. Fill a large bowl with cold water and dissolve the coarse sea salt into it.
3. Submerge the clams in the saltwater for 20 to 30 minutes. This helps them expel any sand or grit they may be holding.
4. Remove the clams from the water by lifting them out (don't pour into a colander, or you'll pour the sand back over them). Scrub the shells with a stiff brush under cold running water.

Step 2: Firing Up the Arteflame

1. Start a wood fire in the center of your Arteflame grill. Let it burn down until you have a solid bed of coals and the cooktop is searing hot.
2. Ideally, you want a medium-high heat zone for the clams and a slightly cooler zone for the garlic butter sauce.
3. Lightly oil the cooktop with a high smoke point oil (like grapeseed or avocado oil) to season the surface.

Step 3: Preparing the Garlic Butter Bath

1. Place a heat-safe cast iron skillet or a small saucepan directly on the flat cooktop surface.
2. Add the cubed butter and let it melt completely until it begins to foam slightly.
3. Stir in the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Pour in the white wine and lemon juice, letting the mixture simmer for 2-3 minutes to cook off the raw alcohol bite.
5. Stir in the red pepper flakes and half of the parsley. Move the skillet to a cooler outer edge of the grill to keep warm.

Step 4: Grilling the Clams

1. Place the cleaned clams directly onto the flat steel cooktop of the Arteflame. You can arrange them in a circle around the fire for even heat distribution.
2. For added smoke flavor, you can place them briefly on the center grill grate, but watch them closely.
3. Grill for 5 to 7 minutes. You will see the shells pop open as they cook.
4. As soon as a clam opens wide, it is done. Use tongs to immediately remove opened clams and place them directly into the skillet with the warm garlic butter sauce.
5. Discard any clams that refuse to open after 10 minutes.

Step 5: Serving

1. Toss the clams in the skillet to ensure they are thoroughly coated in the butter sauce.
2. Toast your bread slices on the flat cooktop for 1 minute per side until golden and crispy.
3. Garnish the clams with the remaining fresh parsley and serve immediately with the grilled bread for dipping.

Tips

The secret to perfect grilled clams lies in freshness and timing. Always buy your clams the day you plan to cook them; if you must store them, keep them in a bowl covered with a damp cloth in the fridge, but never submerged in fresh water, as this will kill them. When cooking on the Arteflame, utilize the different heat zones. The steel cooktop gets hottest near the center and cooler near the edges. Place the clams nearer to the center to get them to pop open quickly, which prevents the meat from drying out. If you are cooking a large batch, remove them individually as they open rather than waiting for the whole batch to finish—this ensures every single morsel is perfectly tender. Finally, don't skimp on the bread; the broth created by the clam juice mixing with the wine and butter is often considered the best part of the meal.

Variations

While the classic garlic butter recipe is a crowd-pleaser, clams are incredibly versatile and can be adapted to suit various flavor profiles. You can easily shift the cultural tone of this dish by swapping out a few key aromatics or liquids. Experimenting with the wood fire flavor profile of the Arteflame also allows for robust pairings. Here are a few delicious ways to mix things up:

• Spicy Chorizo Clams: Sauté diced Spanish chorizo on the cooktop before adding the butter and clams for a smoky, paprika-infused oil.
• Asian-Style Clams: Swap the white wine for sake, replace butter with sesame oil, and add ginger, soy sauce, and scallions.
• Herb Garden Clams: Instead of just parsley, use a mix of fresh basil, thyme, and oregano for an Italian-inspired finish.
• Beer-Steamed Clams: Replace the white wine with a crisp lager or pilsner and add a teaspoon of Old Bay seasoning.
• Creamy Clams: Stir in ¼ cup of heavy cream to the garlic butter sauce at the very end for a richer, chowder-like consistency.

Best pairings

To turn these grilled clams into a complete meal, you need sides and drinks that cut through the richness of the garlic butter while complementing the briny seafood. Since you already have the grill fired up, it makes sense to utilize the heat for your side dishes. A crisp, acidic white wine is the traditional beverage choice, as it cleanses the palate between bites. Aim for a balanced menu that feels light yet satisfying, perfect for outdoor dining.

• Wine: A chilled Sauvignon Blanc, Albariño, or a dry Pinot Grigio pairs perfectly with the acidity of the lemon and wine sauce.
• Grilled Vegetables: Asparagus or broccolini, charred quickly on the Arteflame with olive oil and lemon zest.
• Corn on the Cob: Grill corn in the husk, then roll it in the leftover garlic clam butter.
• Fresh Salad: A simple arugula salad with shaved parmesan and a lemon vinaigrette to provide a fresh, peppery contrast.
• Pasta: Toss the clams and sauce over linguine for a hearty main course.

Conclusion

Grilling Florida clams on the Arteflame is more than just a recipe; it is an experience that connects you to the elements of fire and water. The process is remarkably simple, yet the results feel incredibly luxurious, making it a go-to technique for impressing guests without spending hours in the kitchen. By combining fresh ingredients with the unique searing and smoking capabilities of the Arteflame, you elevate a humble seafood dish into a memorable feast. The combination of smoky shells, tender meat, and that addictive garlic butter sauce creates a flavor memory that will have you craving seafood nights all year round. Gather your friends, break the bread, and enjoy the authentic taste of coastal Florida right from your own grill.