Grilled Washington Geoduck Clams

Introduction

Washington geoduck clams are big, bold, and full of flavor. With their tender, sweet meat and natural brininess, they’re perfect for grilling. In this recipe, we showcase how to bring out their best using only the Arteflame grill. The high-temperature center grate creates a flawless sear, locking in moisture and flavor, while the flat cooktop allows you to finish them evenly without burning. This dish is simple, elegant, and unforgettable – perfect for seafood lovers looking to elevate their grill game.

Ingredients

• 2 large fresh Washington geoduck clams
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, cut into wedges
• 1 clove garlic, minced
• 1 tbsp finely chopped fresh parsley (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack dry firewood over the oiled napkins.
3. Light the napkins and allow the fire to build.
4. Let the grill heat for about 20 minutes. The center grate should reach over 1,000°F.

Step 2: Prepare the geoduck clams

1. Rinse the geoduck clams well under cold water.
2. Quickly blanch in boiling water for 10 seconds to loosen the skin, then rinse immediately in ice water.
3. Peel off the outer skin, then separate the siphon (neck) from the body.
4. Slice the siphon thinly lengthwise into flat strips for grilling.
5. Trim and clean the body for future use or include in the grill for contrast in textures.

Step 3: Season the clam

1. Brush both sides of the sliced geoduck with melted butter.
2. Sprinkle with kosher salt and freshly ground black pepper.
3. Add a touch of minced garlic for enhanced aroma.

Step 4: Sear on the Arteflame grill

1. Place the clam slices directly on the center grill grate for a high-heat sear — about 15-20 seconds per side.
2. Use tongs to flip them gently – they should have beautiful grill marks but not overcook.

Step 5: Finish on the flat top cooktop

1. Move the seared clams to the flat cooktop closer to the outer edge to finish cooking gently.
2. Add another brush of butter while on the griddle for added richness.
3. Cook for another 30 seconds to 1 minute until they reach 135°F internal temp (so they finish at 150°F off the grill).

Step 6: Garnish and serve

1. Transfer the clams to a platter.
2. Squeeze fresh lemon over the top and sprinkle with chopped parsley.

Tips

• Use a thermometer to check internal temperature and remove from the grill at 135°F as they will continue cooking.
• Always sear seafood quickly on the center grate at high heat to lock in moisture.
• Serve immediately for the most tender texture and best flavor.
• If using the Arteflame rotisserie or pizza oven, keep those tools handy for other menu items like veggies or flatbreads.
• Butter is better than oil for seafood flavor and adds a golden sear.

Variations

1. Citrus Herb Geoduck: Add orange zest, lemon zest, and fresh thyme to the butter for a bright herby finish.
2. Spicy Asian Geoduck: Mix melted butter with a dash of sesame oil, chili flakes, and a sprinkle of furikake before brushing on the clams.
3. Garlic Parmesan Geoduck: Once seared, sprinkle with grated Parmesan and roasted garlic for a savory, umami-rich twist.
4. Smoked Paprika Geoduck: Add smoked paprika to the butter before brushing for a smoky flavor hit.
5. Lemon Basil Geoduck: Finish the clams with finely sliced basil and a splash of lemon juice for a fresh and fragrant taste.

Best pairings

• Crisp Sauvignon Blanc or dry Riesling
• Charred corn and blistered cherry tomatoes grilled on the Arteflame
• Steamed jasmine rice or grilled sourdough slices
• A fresh arugula and citrus salad
• Grilled peaches with honey drizzle for dessert

Conclusion

This grilled geoduck recipe takes full advantage of Washington’s coastal bounty and the unique capabilities of the Arteflame grill. Whether you're hosting a backyard feast or want a quick luxurious seafood fix, this dish never fails to impress. Simple, flavorful, and beautifully seared every time.