Rhode Island Grilled Littlenecks with White Wine

Introduction

Fresh from the shores of Rhode Island, this grilled littleneck clams recipe brings you the taste of the sea—with a kiss of flame. Using only the Arteflame grill, we steam these beauties open right on the flat griddle cooktop, then soak them in a rich, buttery white wine reduction bursting with flavor. No pots, no fuss—just the perfect pairing of fire, seafood, and sauce. This dish is coastal elegance with the simplicity of live fire cooking.

Ingredients

• 3 dozen fresh Rhode Island littleneck clams, scrubbed
• 4 tablespoons unsalted butter
• 3 cloves garlic, finely minced
• 1 shallot, finely chopped
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 tablespoon chopped fresh parsley
• 1 lemon, cut into wedges
• Salt and freshly ground black pepper to taste
• Optional: Pinch of red pepper flakes

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the oiled napkins in the base of your Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build for about 20 minutes until the steel griddle is hot and ready for grilling.

Step 2: Prepare the White Wine Sauce

1. Place a small pile of butter (about 2 Tbsp) directly on a medium-hot section of the flat cooktop.
2. Once melted, add the garlic and shallots.
3. Sauté until fragrant and slightly translucent, about 2-3 minutes.
4. Pour in the white wine and allow it to reduce by half.
5. Add the remaining butter and stir until the sauce is smooth and glossy. Season with salt, pepper, red pepper flakes if using, and a squeeze of lemon juice.

Step 3: Grill the Clams

1. Arrange the scrubbed clams in a single layer on the hot flat cooktop, in a hotter zone but not right in the center.
2. Cover loosely with a metal mixing bowl to help concentrate the steam.
3. Cook for 5-7 minutes or until the clams open. Discard any clams that do not open.
4. Using tongs, remove clams from heat and place shell-side down on a serving board or platter.

Step 4: Finish with the Sauce

1. Spoon the white wine garlic butter reduction over each grilled clam.
2. Garnish with chopped fresh parsley and lemon wedges.
3. Serve immediately while hot and flavorful.

Tips

• Always scrub and rinse your clams thoroughly.
• Use dry white wine for better flavor concentration.
• Watch for the heat zones on your Arteflame—the outer edge is cooler for controlled simmering.
• Cook clams until they just open. Overcooking can make them rubbery.
• You can replace wine with seafood broth if you prefer a non-alcoholic version.

Variations

1. Spicy Rhode Island Clams: Add 1 finely sliced red chili and a teaspoon of smoked paprika to the butter sauce for some heat.
2. Herb-Infused Grilled Clams: Add fresh thyme and oregano to the sauce for a greener, brighter flavor profile.
3. Lemon Garlic Butter Clams: Use extra lemon juice and zest in the butter sauce for a citrus-forward twist.
4. Tomato Basil Clams: Add chopped cherry tomatoes and fresh basil leaves to the sauce for a garden-fresh version.
5. Parmesan White Wine Clams: Finish with grated Parmesan cheese just before serving for a savory, umami boost.

Conclusion

This grilled Rhode Island littleneck clam recipe is everything you want in a summertime grill dish—simple, elegant, and packed with sea-kissed flavor. Cooking entirely on the Arteflame grill enhances the natural sweetness of the clams and melts the butter sauce into every bite. Whether you're serving a crowd or enjoying a cozy dinner al fresco, this dish sparks joy and conversation.

Best Pairings

• Crisp white wines like Sauvignon Blanc or Albariño
• Chilled Aperol Spritz or Limoncello cocktail
• Crusty grilled baguette slices for dipping in sauce
• Grilled vegetables like asparagus or fennel on the Arteflame cooktop
• Light herbed pasta or couscous with lemon zest