Rhode Island Grilled Stuffies on the Arteflame

Introduction

Nothing says coastal comfort like Rhode Island-style grilled stuffies. These quahogs are filled with a spicy, herby breading stuffed with garlic, butter, and aroma-rich herbs, then grilled directly on the Arteflame flat top. The no-lid design of the Arteflame along with its signature cooking zones makes these stuffies crispy on the outside, juicy on the inside, and irresistibly full of flavor.

Ingredients

• 12 large quahogs (hard shell clams), scrubbed and rinsed
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small red chili, finely chopped (optional for heat)
• 1/2 cup finely diced onion
• 1/2 cup finely chopped celery
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Juice of 1 lemon
• Salt and pepper to taste
• Extra butter for griddling

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place napkins in the center of the Arteflame grill and stack hardwood firewood over top.
3. Light the napkins; the firewood will catch and be grill-ready in about 20 minutes.
4. Let the griddle surface heat evenly to use the central area for high heat and outer zones for medium to low heat grilling.

Step 2: Steam and Shuck the Quahogs

1. Place the quahogs directly on the hotter part of the griddle.
2. Cover loosely with a metal bowl or cloche (optional) to encourage opening.
3. As soon as they open, remove them from the grill. Do not overcook.
4. Remove the top shell of each quahog and set aside the bottom shell with clam meat.

Step 3: Prepare the Stuffing

1. Add a tablespoon of butter to the medium heat zone on the griddle.
2. Sauté garlic, chili, onions, and celery directly on the flat top until soft and translucent.
3. Mix in parsley, oregano, breadcrumbs, grated cheese, and lemon juice. Stir with a spatula until combined.
4. Season with salt and pepper to taste and cook until mixture is evenly heated and slightly crispy.

Step 4: Stuff and Grill the Quahogs

1. Spoon the warm stuffing mixture generously onto each quahog shell with meat.
2. Add a small pat of butter on top of each stuffed clam.
3. Place the stuffed quahogs directly on the flat top, closer to the center for high heat.
4. Grill for 6–8 minutes until tops are crispy golden and sizzling.

Step 5: Serve with Lemon and Herbs

1. Remove from grill and plate on a warmed platter.
2. Garnish with additional chopped parsley and fresh lemon wedges for squeezing.

Tips

• Use fresh quahogs for the best flavor and texture.
• Don't overload the stuffing — let the clam shine.
• Butter gives a richer finish compared to olive oil on the griddle.
• Cook near the center for crispier stuffies; move to outer zones to keep warm without overcooking.
• Use lemon juice at the end to brighten and balance the flavors.

Variations

1. Bacon & Cheddar Stuffies: Add crispy chopped bacon and cheddar cheese for a smoky, savory twist.
2. Spicy Chorizo Stuffies: Replace chili with chopped cooked chorizo and add paprika for a Spanish-inspired flavor.
3. Lobster Stuffies: Mix chopped lobster into the stuffing for a luxurious seafood blend.
4. Cajun Cornbread Stuffies: Swap breadcrumbs for cornbread crumbs and season with Cajun spices for a Southern-style stuffing.
5. Mediterranean Stuffies: Include sun-dried tomatoes, capers, and feta for a briny, herbaceous Mediterranean flair.

Conclusion

Rhode Island grilled stuffies are an East Coast classic, made even better on the Arteflame grill. With its unique sear zones and ultra-hot center, you get the perfect balance of a crispy edge and succulent clam every time. Simple to make, delicious to eat, and unforgettable when grilled the Arteflame way.

Best pairings

• Crisp white wine like Sauvignon Blanc or Pinot Grigio
• Light, hoppy IPA or a Belgian Saison
• Grilled corn on the cob with chili butter
• Charred lemon-garlic asparagus
• Toasted garlic bread straight off the flat top