Smoky South Carolina Lowcountry BBQ Shrimp & Clams on the Arteflame

Introduction

There is something undeniably magical about the South Carolina coast—the scent of salt air, the sound of crashing waves, and the promise of a feast that brings people together. Traditional Lowcountry cooking is rooted in community and fresh catch, often prepared as a large boil. However, when you take these classic ingredients and move them to the Arteflame grill, you transform a wet boil into a smoky, caramelized masterpiece. By utilizing the flat top griddle, we can sear the sausage to perfection, char the corn, and infuse the seafood with a depth of flavor that boiling water simply cannot achieve. This recipe captures the soulful essence of the South, elevated by the unique searing capabilities of your wood-fired grill.

Ingredients

The Seafood & Meats

• 1 lb Large Shrimp (21-25 count), peeled and deveined (tail-on optional)
• 1 dozen Littleneck Clams, scrubbed and rinsed
• 12 oz Andouille Sausage or Smoked Kielbasa, sliced into 1-inch rounds

The Produce

• 4 ears of Corn, husked and cut into thirds
• 1 lb Baby Red Potatoes, par-boiled until just tender
• 1 Lemon, halved (for grilling)
• Fresh Parsley, chopped (for garnish)

The Seasoning Sauce

• 1 stick (½ cup) Unsalted Butter, melted
• 3 cloves Garlic, minced
• 2 tbsp Old Bay Seasoning (or your favorite Cajun blend)
• 1 tsp Smoked Paprika
• Salt and freshly cracked Black Pepper to taste

Instructions

Step 1: Prepare the Grill and Sauce

1. Start by building a fire in the center of your Arteflame grill. Allow the wood to burn down until you have a solid bed of coals and the cooktop reaches a high searing temperature (around 400°F-450°F).
2. While the grill heats, combine the melted butter, minced garlic, Old Bay seasoning, smoked paprika, salt, and pepper in a small bowl. Stir well to combine.

Step 2: Grill the Base Layers

1. Lightly oil the flat top cooktop. Place the par-boiled potatoes and corn sections onto the flat surface.
2. Cook for about 5-7 minutes, turning occasionally, until the corn kernels are charred and the potatoes develop a golden-brown crust. Move them to the outer edge of the grill to keep warm without burning.
3. Add the sliced sausage to the hotter zone of the flat top. Sear for 3-4 minutes per side until crispy and rendered. Move them to the outer ring with the vegetables.

Step 3: Cook the Clams

1. Place the littleneck clams directly on the flat top surface near the center where the heat is most intense. Alternatively, you can place them on the center grill grate for maximum smoke exposure.
2. If cooking on the flat top, you can squirt a little water or beer over them and cover with a basting dome to steam them open faster.
3. Cook for 3-5 minutes until the shells pop open. Discard any clams that refuse to open. Move the open clams to the cooler outer edge.

Step 4: Sear the Shrimp

1. Place the shrimp on the flat cooktop. Because the surface is hot, these will cook rapidly.
2. Sear for 1-2 minutes per side until they turn opaque and pink with a nice golden char on the edges. Do not overcook, or they will become rubbery.
3. Place the lemon halves, cut side down, on the grill for 1-2 minutes to caramelize.

Step 5: Assemble and Serve

1. Pull all ingredients—potatoes, corn, sausage, clams, and shrimp—together on the flat top or transfer them into a large cast-iron skillet placed on the grill.
2. Drizzle the garlic butter seasoning mixture generously over everything, tossing gently with tongs to coat.
3. Squeeze the grilled lemon juice over the top and garnish with fresh parsley. Serve immediately directly from the grill for the best experience.

Tips

Cooking seafood on the Arteflame requires timing and attention to heat zones. The most crucial tip for this recipe is to ensure your potatoes are par-boiled before they hit the grill; raw potatoes take too long to cook and will burn on the outside before the inside is fluffy. Additionally, manage your heat zones effectively. Keep the center hot for searing the shrimp and opening the clams, while utilizing the cooler outer ring to keep the sausage and corn warm without drying them out. If you want extra smokiness, toss a few wood chips onto the center fire right before you add the clams and shrimp. Finally, always discard any clams that are cracked before cooking or fail to open after cooking—safety is paramount with shellfish.

Variations

While the classic Lowcountry combination is hard to beat, the versatility of the Arteflame allows for delicious experimentation. You can adjust the spice levels or swap proteins depending on availability and preference. Here are a few ways to mix it up:

• Spicy Lowcountry: Add 1 teaspoon of cayenne pepper to the butter sauce and slice fresh jalapeños to grill alongside the corn.
• The Charleston Fancy: Swap the sausage for scallops (sear them quickly on high heat) and add asparagus spears.
• Beer-Steamed: When the clams are on the grill, pour a lager or pilsner over them and cover immediately with a basting dome to infuse a malty flavor.
• Crab Feast: Add clusters of snow crab legs during the last few minutes of cooking, just to warm them through and soak up the butter.
• Herbed Delight: Replace the Cajun seasoning with a mix of fresh thyme, rosemary, and lemon zest for a non-spicy, aromatic version.

Best pairings

This dish is rich, buttery, and slightly spicy, so it requires beverages and sides that can cut through the richness or complement the Southern roots. Texture contrast is also key when serving a dish that is mostly soft proteins and vegetables.

• Beverages: A crisp, cold pilsner or a hoppy IPA works wonders to cleanse the palate. For wine lovers, a dry Rosé or a crisp Sauvignon Blanc pairs beautifully with the garlic and seafood.
• Bread: Serve with crusty French baguette slices grilled on the Arteflame to soak up the leftover garlic butter sauce, or traditional Southern hushpuppies.
• Sides: A tangy vinegar-based coleslaw provides a necessary crunch and acidity. Alternatively, a simple cucumber and onion salad adds freshness.

Conclusion

Reimagining the South Carolina Lowcountry boil on the Arteflame grill is more than just a recipe change; it is a shift in texture and flavor profile that highlights the quality of your ingredients. The Maillard reaction achieved on the flat top adds a savory sweetness to the corn and seafood that boiling simply cannot replicate. This dish is designed to be eaten communally, perhaps even without plates, gathered around the warmth of the fire. Whether you are hosting a summer backyard party or a cozy autumn dinner, this BBQ Shrimp and Clams recipe brings the soulful hospitality of the South straight to your home.