Grilled New Jersey Shore Clams

Introduction

Nothing says summer at the shore like fresh, briny clams sizzling on the grill. This Grilled New Jersey Shore Clams recipe is quick, flavorful, and highlights the natural sweetness of littleneck clams finished with rich garlic butter. Cooking these directly on the Arteflame grill brings out their ocean-fresh flavor and makes for a showstopping appetizer or main course. With no pots needed and using only the clean, even heat of the flat top cooktop, this dish is as easy as it is delicious.

Ingredients

• 2 dozen fresh littleneck clams, scrubbed clean
• 4 tablespoons unsalted butter
• 4 garlic cloves, finely minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Pinch of crushed red pepper flakes (optional)
• Kosher salt to taste
• Freshly ground black pepper to taste
• 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 of your Arteflame grill bowl.
2. Stack firewood over the napkins.
3. Light the napkins to ignite the firewood. In about 20 minutes, your Arteflame grill will be hot and ready for grilling.

Step 2: Prepare the garlic butter

1. On the flat cooktop near the outer edge (lower heat zone), melt the butter gently.
2. Add minced garlic and stir until fragrant but not browned (about 1-2 minutes).
3. Stir in parsley, lemon zest, lemon juice, salt, pepper, and a pinch of red pepper flakes.
4. Move the butter mixture to a cooler zone on the cooktop to keep warm without boiling.

Step 3: Grill the clams

1. Place the cleaned clams directly on the flat top cooktop toward the hotter center zone.
2. Cook until the clams pop open, about 5-7 minutes.
3. Use tongs to carefully remove each clam as it opens and place them with the opened shell facing up.
4. Discard any clams that do not open.

Step 4: Finish and serve

1. Immediately drizzle each clam with a spoonful of the warm garlic butter mixture.
2. Serve hot with lemon wedges and fresh parsley.

Tips

• Use very fresh clams — discarded any with broken shells or those that don’t close when tapped.
• Have all ingredients prepped before starting — clams cook very fast!
• Grill and prep everything on the Arteflame for the full outdoor experience and minimal cleanup.
• Use the hotter zones for faster cooking, and move toward the outer edge to keep clams warm without overcooking.
• Do not overcrowd the grill to allow each clam space to open fully.

Variations

1. Spicy Sriracha Clams: Add 1 tablespoon of Sriracha to the garlic butter for a spicy kick.
2. White Wine & Shallot: Add 2 tablespoons of finely diced shallots and a splash of white wine while melting the butter for more depth.
3. Bacon & Brown Butter Clams: Cook diced bacon on the flat top, stir into brown butter, and spoon over each clam.
4. Parmesan Herb Clams: Sprinkle grated Parmigiano-Reggiano and Italian herbs right after applying the garlic butter.
5. Ginger Lime Clams: Replace lemon juice with lime juice and include a bit of grated ginger in the butter for a zesty Asian twist.

Best pairings

• Cold crisp Pinot Grigio or Sauvignon Blanc
• Charred sweet corn on the Arteflame griddle
• Grilled sourdough bread with herb butter
• Light arugula salad with lemon vinaigrette
• Steamed baby potatoes with chives and butter

Conclusion

Grilled New Jersey Shore Clams on the Arteflame are quick, show-stopping, and highlight the joy of outdoor cooking. With rich garlic butter and the natural brine of fresh clams, this dish captures the essence of the Jersey Shore. Simple to make, unforgettable to serve.