Grilled Stuffed Connecticut Quahogs

Introduction

Grilled Stuffed Connecticut Quahogs are a delicious way to enjoy fresh seafood with a smoky, grilled twist. These stuffed clams are prepared directly on the Arteflame Grill, where they sizzle to perfection on the large flat cooktop. The result is a crispy, golden-brown crust over a savory and juicy filling. No need for an oven—just fire up the grill and let the wood fire do its magic!

Ingredients

• 12 large Connecticut quahogs (hard-shell clams), scrubbed
• 1 cup breadcrumbs
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1/4 cup finely diced onion
• 1/4 cup finely chopped bell pepper
• 1/4 cup fresh parsley, chopped
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1/4 cup broth (clam juice or chicken broth)
• Lemon wedges for serving

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the paper napkins and wait for the fire to build.
5. Allow the grill to heat up for about 20 minutes until the cooktop is hot.

Step 2: Steam and Chop the Quahogs

1. Place the live quahogs directly on the flat cooktop.
2. Monitor them closely; as they open, remove them from the heat.
3. Let them cool slightly before chopping the clam meat finely.
4. Save the shells for stuffing.

Step 3: Prepare the Stuffing

1. Move to a medium-heat zone on the Arteflame cooktop.
2. Add melted butter directly to the cooktop.
3. Sauté the garlic, onion, and bell pepper until soft.
4. Stir in the chopped clam meat, breadcrumbs, parsley, paprika, salt, pepper, and red pepper flakes.
5. Mix in the clam juice or broth and lemon juice.
6. Remove from heat and stir in the grated Parmesan.

Step 4: Stuff and Grill the Quahogs

1. Spoon the prepared mixture into the reserved shells.
2. Place the stuffed shells on the flat cooktop, positioning them near the center for higher heat.
3. Grill until the tops are golden brown and crispy, about 5–7 minutes.

Step 5: Serve & Enjoy

1. Transfer to a serving platter.
2. Sprinkle with more fresh parsley.
3. Serve hot with lemon wedges.

Tips

• Ensure your grill is hot before cooking to achieve a crispy topping on the quahogs.
• Use fresh clams whenever possible for the best flavor.
• Grill the clamshells securely to prevent them from tipping over.
• Adjust seasoning to taste, adding more spice for extra heat.
• Remove from the grill when they are golden brown and crispy.

Variations

1. Spicy Stuffed Quahogs: Add extra red pepper flakes and diced jalapeños for a spicy kick.
2. Bacon & Cheese Quahogs: Mix in crispy bacon bits and shredded cheddar cheese for a smoky, cheesy flavor.
3. Herb & Butter Quahogs: Add chopped fresh basil and a drizzle of melted herb butter after grilling.
4. Breadcrumb-Free Quahogs: Substitute breadcrumbs with finely chopped mushrooms for a gluten-free alternative.
5. Cajun-Style Quahogs: Season with Cajun spice blend and add some diced andouille sausage for a bold, smoky taste.

Conclusion

Grilled Stuffed Connecticut Quahogs are an exceptional seafood dish that bring out the best in fresh clams. The combination of crispy breadcrumb stuffing and smoky wood-fired flavor creates a truly unforgettable appetizer. With the Arteflame grill, you can cook them evenly and to perfection. Enjoy the taste of the Connecticut coast, grilled to perfection in your own backyard!

Best Pairings

• Cold crisp white wine (Sauvignon Blanc or Chardonnay)
• Grilled asparagus with lemon zest
• Fresh cucumber and tomato salad
• Light, citrusy coleslaw
• A warm crusty baguette with butter