Grilled Delaware Clams with Garlic Butter

Introduction

Fresh Delaware clams, grilled to perfection over an open flame on the Arteflame, finished with a rich, buttery garlic sauce. The smoky heat of the grill enhances the natural sweetness of the clams, creating a simple yet irresistible seafood dish. Using the Arteflame grill ensures even cooking and perfect searing without burning, making this recipe both easy and delicious.

Ingredients

• 2 dozen fresh Delaware clams
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, finely minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon red pepper flakes (optional)
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and ignite the paper.
4. Allow the grill to heat for about 20 minutes until the cooktop is evenly heated.

Step 2: Clean and Prep the Clams

1. Rinse the clams thoroughly under cold water to remove any sand.
2. Discard any clams that are already open and do not close when tapped.

Step 3: Make the Garlic Butter Sauce

1. In a small heatproof bowl, combine melted butter, minced garlic, salt, pepper, and red pepper flakes.
2. Place the bowl on the outer edge of the Arteflame cooktop to keep it warm.

Step 4: Grill the Clams

1. Place the clams directly onto the flat-top cooktop in a single layer.
2. Keep them closer to the center for higher heat, but not directly over the flame.
3. Wait until the clams start to pop open, about 5–7 minutes.

Step 5: Finish with Garlic Butter

1. Once the clams open, carefully spoon the melted garlic butter over each clam.
2. Allow the butter to sizzle and seep into the shells for another 1–2 minutes.

Step 6: Serve

1. Transfer the grilled clams to a serving plate.
2. Sprinkle with fresh parsley and serve with lemon wedges.

Tips

• Make sure the clams are fresh by checking that they are tightly shut before grilling.
• If a clam does not open during grilling, discard it.
• The butter will absorb the smokiness from the grill, enhancing its flavor.
• Adjust the spiciness by adding more or less red pepper flakes.

Variations

1. Herb Butter Clams: Use a mix of fresh basil, thyme, and rosemary instead of parsley.
2. Spicy Cajun Clams: Add 1 teaspoon of Cajun seasoning to the butter sauce for a bold, zesty flavor.
3. Lemon Parmesan Clams: Sprinkle grated Parmesan and extra lemon zest on the clams before serving.
4. White Wine Clams: Drizzle a splash of dry white wine into the butter sauce for extra depth.
5. Bacon Butter Clams: Stir in 2 tablespoons of crumbled cooked bacon into the garlic butter.

Conclusion

Grilled clams on the Arteflame grill are an easy and impressive way to enjoy fresh shellfish. The unique design of the grill ensures the clams cook through evenly while retaining their natural juices. Whether served as an appetizer or a main dish, this recipe never fails to impress with bold flavors and a touch of smoky goodness.

Best Pairings

• A crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Grilled crusty bread for soaking up the garlic butter.
• A fresh green salad with citrus dressing.
• Grilled asparagus or zucchini on the Arteflame cooktop.