Grilled Sun-Dried Tomato Florida Clams

Introduction

Enjoy the rich, briny flavor of Florida hard-shell clams grilled to perfection on the Arteflame. Topped with a buttery sun-dried tomato blend, these grilled clams are a simple yet flavorful seafood dish that impresses every time. The Arteflame grill’s even heat distribution creates a perfect cook on each clam, ensuring they open up naturally while retaining their succulent juices.

Ingredients

• 2 dozen fresh Florida hard-shell clams
• 4 tbsp unsalted butter, softened
• 1/4 cup sun-dried tomatoes, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp crushed red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges, for serving

Instructions

Step 1: Get the Arteflame grill ready for grilling

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins and light the paper.
3. Allow the fire to heat the cooktop for about 20 minutes until it's ready for grilling.

Step 2: Prepare the sun-dried tomato butter

1. In a small mixing bowl, combine softened butter, sun-dried tomatoes, garlic, lemon juice, red pepper flakes, parsley, salt, and black pepper.
2. Mix thoroughly until well blended.
3. Set aside for topping the grilled clams.

Step 3: Grill the clams

1. Place the clams directly on the flat top griddle, positioning them closer to the center for high heat cooking.
2. Let the clams cook for about 5-7 minutes or until they start to open.
3. Use tongs to remove any clams that do not open after 8 minutes, as they should be discarded.

Step 4: Finish with sun-dried tomato butter

1. Once the clams have fully opened, place a small amount of sun-dried tomato butter into each clam shell.
2. Allow the butter to melt over the hot clams for a minute.
3. Carefully remove from the grill and serve immediately with lemon wedges.

Tips

• Scrub the clams well under cold water before grilling to remove sand or grit.
• Use fresh clams for the best flavor and discard any that are cracked or stay shut after cooking.
• For extra smoky flavor, add a piece of hardwood to the fire while grilling.

Variations

• Garlic Herb Clams: Swap the sun-dried tomatoes for fresh thyme and rosemary with extra garlic.
• Spicy Cajun Clams: Add Cajun seasoning and a touch of hot sauce to the butter mixture.
• Lemon Butter Clams: Increase the lemon juice and add lemon zest for a citrusy tang.
• Cheesy Parmesan Clams: Sprinkle grated Parmesan cheese into the clams before serving for a rich, nutty taste.
• Asian-Inspired Clams: Replace the sun-dried tomatoes with soy sauce, ginger, and sesame oil.

Conclusion

Grilled Sun-Dried Tomato Florida Clams are the perfect way to enjoy fresh shellfish with a bold and zesty butter topping. Utilizing the Arteflame grill ensures even cooking, bringing out the natural flavors without burning. Try this recipe for your next cookout to impress your guests with a simple yet irresistible seafood dish.

Best pairings

• A crisp white wine like Sauvignon Blanc or Albariño
• Grilled asparagus or charred corn for a bright, fresh side
• A side of garlic bread to soak up the flavorful butter