New Hampshire Clam Bake on Arteflame Grill

Introduction

Bring the seaside to your backyard with this New Hampshire Clam Bake cooked entirely on the Arteflame Grill. This mix of fresh clams, mussels, sausage, corn, and potatoes wrapped in foil then grilled delivers that classic East Coast experience—all without the need for pots, pans, or an oven. The rich smoky fire from the Arteflame and the buttery juices from each ingredient infuse to create an unforgettable flavor. Get ready to impress your guests with a beautifully grilled seafood feast.

Ingredients

• 2 lbs fresh littleneck clams, scrubbed
• 1 lb mussels, scrubbed and debearded
• 1 lb smoked kielbasa or chorizo, thick-sliced
• 3 ears of corn, cut into thirds
• 1 lb baby red potatoes, halved
• 1 stick unsalted butter, melted
• 1 lemon, cut into wedges
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• Fresh parsley, chopped (for garnish)
• Heavy-duty aluminum foil
• Optional: Old Bay seasoning or paprika to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins, then light the paper.
4. Allow the grill to fully heat—about 20 minutes. The flat cooktop will be sizzling hot and ready to grill.

Step 2: Prep the Ingredients

1. While the grill heats, scrub and clean the clams and mussels thoroughly.
2. Boil potatoes slightly until just fork-tender (you can do this directly on the flat griddle using a foil wrap).
3. Cut your sausage, corn, and lemon.

Step 3: Make the Grill Foil Packets

1. On a large sheet of heavy-duty foil, place a handful of clams, mussels, sausage slices, corn pieces, and potatoes.
2. Drizzle with melted butter.
3. Sprinkle with salt, pepper, and optional Old Bay seasoning.
4. Add a lemon wedge or two into each packet.
5. Seal each foil packet tightly so the steam stays trapped during cooking.

Step 4: Grill the Packets

1. Place the foil packets directly onto the Arteflame flat cooktop, closer to the center for higher heat.
2. Grill for 12–15 minutes until clams and mussels open fully, sausage caramelizes, and corn is golden.
3. Open a packet to check for doneness before removing from grill.

Step 5: Serve It Up

1. Carefully open each foil packet.
2. Plate contents, garnish with fresh parsley and a squeeze of lemon juice.
3. Serve with crusty grilled bread or melted butter for dipping.

Tips

• Use fresh shellfish for the best flavor and be sure to discard any that don’t open during cooking.
• Rotate packets during grilling for even heat distribution.
• Add butter right before serving for extra richness.
• If using sausage with a casing, sear sausage slices on the center grill grate for a crispy char before adding to packets.
• Want extra seafood flavor? Grill a lemon half cut side down until caramelized, then squeeze over your plate.

Variations

1. Spicy Southwest Clam Bake: Add cumin, chili powder, and sliced jalapeño for bold, smoky flavor.
2. Garlic Herb Clam Bake: Mix butter with garlic, rosemary, and thyme before drizzling into foil packets.
3. Shrimp and Scallop Clam Bake: Replace mussels with large shrimp and scallops for a sweeter seafood blend.
4. Lemon Dill Clam Bake: Add dill sprigs and lemon zest for a zesty, herbal profile.
5. Bacon Lover’s Clam Bake: Add cooked bacon pieces and finish with a dash of smoked paprika for deep richness.

Best pairings

• Grilled sourdough or garlic bread
• Fresh mixed greens with lemon vinaigrette
• Crisp Sauvignon Blanc or dry Rosé
• Cold lager, especially something citrusy or wheat-based
• Grilled peach cobbler for dessert

Conclusion

This New Hampshire Clam Bake on the Arteflame Grill is your go-to recipe for summer get-togethers, backyard parties, or beach-themed nights. The Arteflame’s even heat zones and flat-top griddle create the perfect conditions to steam, sear, and grill simultaneously—no mess, no pans, all flavor. With top-quality ingredients and some buttery love, this recipe will taste and look like it came from a seaside lobster shack.