Connecticut Clam Bake on the Grill – Ultimate Grilled Feast

Introduction

Experience the ultimate backyard Connecticut Clam Bake on the Arteflame Grill. This seafood feast combines clams, mussels, corn, and potatoes, all cooked directly on the flat-top griddle, infusing every bite with smoky, buttery goodness. The Arteflame’s unique open-fire grilling allows perfect heat control, ensuring all ingredients are cooked to perfection together, creating a stunning centerpiece for your next outdoor gathering.

Ingredients

• 2 lbs fresh clams, scrubbed
• 2 lbs fresh mussels, scrubbed and debearded
• 4 ears of corn, husked and halved
• 1 lb baby potatoes
• 1 lb smoked sausage, sliced
• 1 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 lemon, sliced
• 1 bunch fresh parsley, chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins.
3. Light the napkins and allow the fire to build.
4. Wait for about 20 minutes until the flat-top griddle reaches optimal cooking temperature.

Step 2: Grill the Baby Potatoes

1. Place the baby potatoes on the flat-top griddle closer to the center for higher heat.
2. Allow them to cook for about 15 minutes, turning occasionally until golden and tender.
3. Move them to a cooler area of the griddle to keep warm.

Step 3: Grill the Corn

1. Place the corn halves on the medium-heat zone of the griddle.
2. Brush with melted butter and season with salt and pepper.
3. Grill for about 10 minutes, turning occasionally until charred lightly.
4. Move to a cooler zone to stay warm.

Step 4: Cook the Sausage

1. Place the sliced smoked sausage on the hotter part of the griddle.
2. Grill for about 5 minutes, flipping occasionally until crispy and browned.

Step 5: Grill the Seafood

1. Move the clams and mussels to the middle heat zone of the griddle.
2. Drizzle with melted butter and minced garlic.
3. Cook for about 8-10 minutes until they open up.
4. Discard any that do not open.

Step 6: Final Assembly

1. Combine the potatoes, corn, sausage, and seafood together on the grill.
2. Drizzle with remaining butter.
3. Garnish with lemon slices and fresh parsley.
4. Serve directly from the grill for a true clam bake experience.

Tips

• Always soak clams and mussels in salted water for 30 minutes before grilling to remove sand.
• Use tongs to turn ingredients for even cooking and beautiful grill marks.
• Grill the sausage to crispy perfection before adding it to the seafood mix for maximum flavor.

Variations

1. Spicy Cajun Style: Add Cajun seasoning to the butter for a flavorful kick.
2. Garlic Butter Explosion: Increase the garlic in the butter mixture for a rich, aromatic experience.
3. Old Bay Classic: Sprinkle Old Bay seasoning over all ingredients before grilling.
4. Smoked Seafood Delight: Use smoked paprika in the butter to add a smoky depth.
5. Vegetable Boost: Add grilled bell peppers and onions for extra sweetness.

Conclusion

The Connecticut Clam Bake on the Arteflame Grill is a showstopping meal filled with bold flavors and fresh seafood. The combination of textures and smoky aroma from the grill creates an irresistible dish perfect for summer nights. Enjoy this traditional New England staple with friends and family straight off your Arteflame Grill.

Best Pairings

• Cold crisp white wine like Sauvignon Blanc
• Buttery Chardonnay to complement the seafood
• Warm crusty bread for soaking up the garlic butter
• Grilled asparagus or zucchini as a side