New York Style Manhattan Clam Chowder Grilled Clams

Introduction

Bring the bold, vibrant essence of New York straight to your backyard with this Manhattan Clam Chowder Grilled Clams recipe. Featuring fresh clams grilled directly on the Arteflame flat top and smothered in a rich tomato-based Manhattan chowder sauce, this seafood dish is the perfect fusion of fire-grilling and coastal flavor. Using the Arteflame grill allows you to sear and cook everything to perfection, infusing smoky undertones that elevate the classic chowder-based flavor to something truly unforgettable.

Ingredients

• 2 dozen fresh littleneck clams, cleaned
• 2 tbsp unsalted butter
• 1/2 cup diced yellow onions
• 1/4 cup finely chopped celery
• 1/4 cup diced red bell pepper
• 1 clove garlic, minced
• 1 cup crushed tomatoes
• 1/2 cup clam juice
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste
• 1 tsp fresh thyme leaves
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center fire area of the Arteflame grill.
2. Stack dry firewood over top of the soaked napkins.
3. Light the napkins. The fire will catch quickly, and the grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the tomato chowder sauce

1. Butter the hottest inner flat griddle area closest to the center grate.
2. Add onions, celery, and red bell pepper. Sauté until softened.
3. Stir in minced garlic and cook for 1 more minute.
4. Pour in the crushed tomatoes and clam juice. Stir to combine.
5. Season with red pepper flakes, salt, pepper, and thyme. Let simmer for 10 minutes until slightly thickened. Move to cooler zone to keep warm.

Step 3: Grill the clams

1. Place cleaned clams directly onto the flat top closer to the center where it’s hotter.
2. Let the clams cook until they pop open, about 6–10 minutes. Use tongs to remove them as they open.
3. Discard any clams that do not open.

Step 4: Finish the dish

1. Spoon the warm Manhattan chowder sauce over each open clam.
2. Garnish with fresh parsley and serve with lemon wedges.

Tips

• Use butter instead of oil for a richer, more flavorful chowder sauce.
• Do not overcook clams—remove them as soon as they open to avoid toughness.
• Adjust the position of your chowder sauce on the griddle to prevent scorching—move it to an outer, cooler zone if needed.
• Use fresh, live clams for the best flavor and safety.
• The Arteflame flat top’s heat zones let you manage temperature perfectly—keep the sauce simmering gently while clams cook hot and fast.

Variations

1. Spicy Cajun Style: Add a teaspoon of Cajun seasoning to the tomato sauce and garnish with sliced scallions for extra heat and southern flair.
2. Herb Infused: Mix in chopped basil and oregano into the tomato sauce to give it an herb-forward Mediterranean twist.
3. Smoky Bacon Chowder Clams: Dice and sear smoked bacon on the flat top before adding the veggies for a smoky, savory base flavor.
4. White Wine Manhattan Clams: Add 1/4 cup of dry white wine to the tomato chowder sauce for a lighter, acidic contrast.
5. Creamy Tomato Clams: Stir in 1/4 cup of heavy cream into the sauce just before serving to create a creamier, bisque-like texture while still keeping that Manhattan flare.

Best pairings

• Grilled garlic bread or crostini
• Chilled, crisp Sauvignon Blanc
• Sweet corn grilled on the Arteflame flat top
• Lobster tails or grilled shrimp skewers
• A light arugula salad with lemon vinaigrette

Conclusion

This New York inspired grilled clam chowder recipe delivers unbeatable flavor and freshness, thanks to the power of the Arteflame grill. Whether you're serving this at your next backyard party or preparing a special dinner for two, these Manhattan Clam Chowder Grilled Clams are sure to become a regular on your grilling rotation.