Grilled Rhode Island Clam Pancakes on Arteflame

Introduction

Get ready to elevate your coastal grilling experience with this savory Grilled Rhode Island Clam Pancakes recipe. These golden, crispy, cornmeal pancakes loaded with fresh clams are a local New England favorite, now made even better with the unique features of the Arteflame grill. The solid steel flat top ensures an even cook and sear, giving the perfect golden crust to these briny delights. No pans, no stove—just open fire, bold flavor, and classic seaside vibes.

Ingredients

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 egg, lightly beaten
• 3/4 cup clam juice (from steamed clams or bottled)
• 1 lb chopped fresh Rhode Island clams, steamed and shucked
• 1/4 cup finely chopped scallions
• 1/4 cup chopped fresh parsley
• 2 tbsp melted butter (plus more for cooking)
• Optional: a pinch of crushed red pepper flakes for heat

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the center area of your Arteflame grill.
3. Stack firewood on top of the napkins and light them.
4. Allow the grill to heat up for about 20 minutes; it will be ready when the cooktop is sizzling hot and evenly heated.

Step 2: Prepare the Clam Pancake Batter

1. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and pepper.
2. Add the egg, clam juice, melted butter, and mix until combined into a thick batter.
3. Fold in clams, scallions, parsley, and red pepper flakes if using.

Step 3: Cooking on the Arteflame Flat Griddle

1. Find a medium-high heat zone on the cooktop—closer to the center but not over the grate.
2. Add a pat of butter to the spot—let it melt and sizzle.
3. Using a spoon or ladle, drop 1/4 cup scoops of batter onto the cooktop, gently flattening each one into pancake form.
4. Grill for about 3–4 minutes per side, until golden brown and crispy.
5. Flip carefully with a flat spatula and cook the other side until cooked through and firm.

Step 4: Serve Hot & Fresh

1. Remove pancakes from the grill and serve immediately with a dollop of crème fraîche or a squeeze of lemon for extra brightness.
2. Optional: garnish with chopped parsley or a touch of hot sauce.

Tips

• Use fresh Rhode Island clams for the most authentic flavor. Steam and chop ahead of time.
• Always melt your butter directly on the Arteflame cooktop for a richer, evenly cooked finish.
• Feel for heat zones on the flat cooktop; place pancakes where they sizzle but don’t burn.
• A little butter goes a long way in crisping those edges to perfection.
• If your mix seems too thick, add a touch of extra clam juice or water for the right consistency.

Variations

1. Spicy Bacon Clam Cakes: Add cooked, chopped bacon and a dash of cayenne for smoky heat.
2. Cheddar Jalapeño Clam Pancakes: Mix in shredded sharp cheddar and diced jalapeños for a zesty twist.
3. Herbed Lemon Clam Pancakes: Brighten your batter with lemon zest and chopped dill for a Mediterranean vibe.
4. Sweet Corn Clam Cakes: Mix in sweet corn kernels for texture and natural sweetness.
5. Clam & Chive Mini Cakes: Make bite-sized versions ideal for appetizers, seasoned with extra chives and black pepper.

Conclusion

These Grilled Rhode Island Clam Pancakes are everything: crispy, buttery, savory, and kissed with that unmistakable briny flavor. Made entirely on the Arteflame grill, they’re a rustic delicacy with an upgraded technique. Easy clean-up, big flavor, no pans—just a fire-fueled feast that honors the flavors of the ocean and land alike.

Best Pairings

• Cold New England IPA or craft lager
• Creamy coleslaw or pickled vegetables on the side
• Garlic aioli or lemon-herb crema for dipping
• Served alongside seared scallops or grilled shrimp for a full seafood platter