Maine BBQ Quahogs on the Half Shell

Introduction

Nothing says Maine like fresh-caught quahogs grilled to perfection with a smoky BBQ sauce and breadcrumb topping. Cooking these on the Arteflame grill brings out their natural briny sweetness, while the buttery, smoky flavors infuse every bite. The Arteflame’s flat cooktop sears them evenly without burning, making this an easy and delicious way to prepare grilled quahogs for your next cookout.

Ingredients

• 12 large quahog clams, scrubbed and rinsed
• 1/2 cup BBQ sauce
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp sea salt

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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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 firewood over the napkins and light them to start the fire.
3. Let the grill heat up for about 20 minutes until the flat cooktop reaches cooking temperature.

Step 2: Prepare the breadcrumb topping

1. In a bowl, mix panko breadcrumbs, melted butter, garlic, parsley, smoked paprika, black pepper, and sea salt.
2. Stir well until evenly combined.

Step 3: Shuck the quahogs

1. Using a clam knife, carefully open each quahog, keeping as much juice as possible inside.
2. Discard the top shell and keep the meat in the bottom shell.
3. Drizzle each quahog with a small amount of BBQ sauce.

Step 4: Grill the quahogs

1. Place the prepared quahogs directly on the Arteflame flat cooktop near the center where the heat is strongest.
2. Let them cook for about 5 minutes until they start to bubble.
3. Spoon the prepared breadcrumb mixture over each clam.
4. Continue grilling for another 3-4 minutes until the breadcrumbs are golden and crispy.

Step 5: Serve and enjoy

1. Carefully remove the grilled quahogs from the cooktop using tongs.
2. Drizzle with fresh lemon juice.
3. Serve hot and enjoy!

Tips

• Use fresh quahogs for the best flavor.
• Cooking on the Arteflame’s flat griddle ensures even heat distribution without burning the shells.
• For extra smokiness, add wood chips to the fire while grilling.

Variations

1. Spicy BBQ Quahogs: Add 1 tsp of hot sauce to the BBQ sauce and sprinkle red pepper flakes over the breadcrumb mixture.
2. Garlic Butter Quahogs: Replace the BBQ sauce with garlic butter for a rich and savory twist.
3. Parmesan Crusted Quahogs: Mix 2 tbsp of grated Parmesan into the breadcrumbs for a cheesy, crispy topping.
4. Bacon-Wrapped Quahogs: Before grilling, wrap each quahog in partially cooked bacon for a smoky addition.
5. Herb Butter Quahogs: Replace the parsley with fresh thyme and rosemary for a fragrant, earthy flavor.

Best Pairings

• A crisp white wine such as Sauvignon Blanc or Chardonnay.
• Grilled corn on the cob with herb butter.
• A fresh Maine lobster roll.
• Coleslaw or a simple green salad.
• Warm toasted bread with garlic butter.

Conclusion

Grilling Maine BBQ Quahogs on the Arteflame grill enhances their natural flavors while giving them a perfectly crisp topping. This easy and delicious recipe is perfect for summer cookouts, delivering fresh ocean taste with smoky, buttery goodness.