Massachusetts Shoreline Smoked Clams on the Arteflame

Introduction

Experience the deep, smoky flavor of Massachusetts shoreline smoked clams, prepared perfectly on the Arteflame grill. Using a cedar plank, these clams absorb the woodsy aroma while sizzling in their briny juices. This simple yet flavorful recipe brings the essence of New England's coastline to your backyard.

Ingredients

• 2 dozen fresh littleneck clams
• 1 cedar plank, soaked in water for at least 1 hour
• 4 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• Juice of 1 lemon
• Freshly ground black pepper to taste
• Crusty bread for serving

Instructions

Step 1: Prepare 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 oil-soaked napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the flat cooktop reaches the ideal cooking temperature.

Step 2: Prepare the Clams

1. Rinse the clams under cold running water to remove any sand or grit.
2. Pat them dry with a paper towel.
3. In a small bowl, combine the melted butter, minced garlic, smoked paprika, thyme, lemon zest, and lemon juice.

Step 3: Smoke the Clams

1. Place the soaked cedar plank on the flat cooktop griddle near the center where the heat is higher.
2. Once the plank begins to slightly smolder, arrange the clams on top of it.
3. Close the plank partially if it's foldable or tent it with foil loosely to trap the smoke.

Step 4: Cook the Clams

1. Let the clams cook for 8-10 minutes, or until they begin to open.
2. Drizzle the butter mixture over the clams as they cook, letting it seep into the exposed shells.

Step 5: Serve

1. Remove the clams from the cedar plank once they have fully opened.
2. Discard any clams that did not open.
3. Serve immediately with crusty bread and extra butter sauce.

Tips

• Always use fresh clams for the best flavor.
• Soak the cedar plank in water for at least an hour to avoid excessive burning.
• Use a seafood brush to clean the clams before cooking.
• Adjust the placement of the board on the griddle to control heat intensity.

Variations

• Spicy Smoked Clams: Add red pepper flakes to the butter mixture for a spicy kick.
• Garlic-Parmesan Clams: Sprinkle freshly grated Parmesan cheese over the clams just before serving.
• Cajun Style Smoked Clams: Add 1 teaspoon of Cajun seasoning to the butter mixture.
• White Wine Butter Clams: Replace half of the lemon juice with dry white wine.
• Herb-Infused Clams: Use fresh rosemary and oregano in place of thyme for a different herbal twist.

Best Pairings

• Chilled Sauvignon Blanc or dry white wine
• Grilled asparagus or charred corn
• Crusty sourdough bread
• Garlic butter dipping sauce
• Light seafood pasta

Conclusion

Grilling clams on the Arteflame brings out the best in their natural briny flavors while infusing them with delightful smokiness. This recipe is easy, quick, and perfect for outdoor gatherings that highlight the taste of the Massachusetts coastline. Enjoy your meal with fresh bread and your favorite beverage.