South Carolina Lowcountry BBQ Shrimp & Clams

Introduction

The rich culinary traditions of South Carolina’s Lowcountry come alive in this bold, smoky BBQ shrimp and clams recipe. Using the Arteflame Grill, we harness wood-fired flavor and high-temperature grilling to create a dish that’s both simple and unforgettable. The shrimp and clams are quickly seared and finished to perfection on the grill’s flat-top cooktop in a zesty barbecue-lemon-garlic sauce. There’s no need for pots, pans, or lids—just fire, steel, and unforgettable flavor. Let's dive in and savor the taste of the South.

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 2 lbs littleneck clams, scrubbed
• 1/2 cup smoky barbecue sauce
• 4 tablespoons unsalted butter
• 4 garlic cloves, finely minced
• 1 teaspoon smoked paprika
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1 tablespoon chopped fresh parsley
• Salt and cracked black pepper to taste
• 1/2 teaspoon red pepper flakes (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame Grill.
2. Stack firewood over the napkins and light the paper.
3. Wait about 20 minutes until the center grill grate reaches searing temperature and the cooktop is hot.

Step 2: Prep the Seafood and Sauce

1. In a bowl, whisk together the barbecue sauce, melted butter, minced garlic, lemon juice, lemon zest, smoked paprika, red pepper flakes (optional), salt, and pepper.
2. Rinse shrimp and clams well and pat dry.

Step 3: Sear the Shrimp

1. Lightly season shrimp with salt and pepper.
2. Place the shrimp on the center grill grate to sear for about 30–45 seconds per side.
3. Once seared, move them to the flat cooktop toward the outer ring to finish cooking slowly.

Step 4: Grill the Clams

1. Place clams directly on the flat cooktop hotter zone, close to the center but not on the grill grate.
2. As they open (3–5 minutes), move them toward the cooler edge of the griddle.
3. Discard any clams that do not open.

Step 5: Sauce and Combine

1. Pour the prepared barbecue-garlic-butter sauce over the shrimp and clams on the flat cooktop.
2. Use a spatula to gently turn and coat everything in the sauce.
3. Cook for an additional 2–3 minutes until glazed and bubbling.

Step 6: Finish and Serve

1. Sprinkle chopped fresh parsley over the dish.
2. Serve hot with crusty grilled bread, grilled corn, or fresh coleslaw.

Tips

• Always remove shrimp when they reach 120°F internal temperature; they’ll rise to 135°F while resting.
• Use firewood logs for better temperature consistency across the Arteflame grill.
• Clams are done when they naturally open—don’t force them.
• Basting the shrimp and clams with sauce on the cooktop ensures deep flavor without burning.
• Use butter rather than oil for a richer, more flavorful finish.

Variations

1. Cajun Style: Swap BBQ sauce for Cajun seasoning and add chopped andouille sausage for a smoky Southern bite.
2. Asian Fusion: Use hoisin, lime juice, and sriracha in place of BBQ sauce and garnish with scallions and sesame seeds.
3. Carolina Mustard BBQ: Replace smoky BBQ with South Carolina mustard-based sauce for a tangy twist.
4. Garlic Herb Butter: Skip BBQ sauce, double the garlic, and add rosemary and thyme for an herbaceous flavor.
5. Smoked Tomato Basil: Add roasted cherry tomatoes and fresh basil with a splash of white wine vinegar for an Italian feel.

Best pairings

• Grilled corn on the cob brushed with herb butter
• Southern coleslaw with vinegar dressing
• Grilled sourdough or ciabatta bread
• Chilled white wine like Sauvignon Blanc or dry Riesling
• Peach iced tea with mint

Conclusion

This South Carolina Lowcountry BBQ Shrimp & Clams recipe is a celebration of coastal flavor, open-fire cooking, and simple Southern charm. With the Arteflame Grill delivering consistent heat and stunning sears, you'll elevate your outdoor cooking to restaurant-quality results. Enjoy the process, let the fire do the work, and taste the results of true Southern fire-grilled goodness.