Introduction
A Connecticut-style Grilled Clam Strip Po' Boy brings the delicious crunch of crispy grilled clam strips, paired with a creamy remoulade sauce, all on a soft bun. Cooking on the Arteflame grill gives these clam strips a perfectly crisp texture, while the remoulade sauce adds zesty flavor. You'll love how easy it is to grill everything right on the cooktop, ensuring every bite is packed with flavor and perfectly cooked. Let’s fire up the grill and make the ultimate po’ boy sandwich!
Ingredients
- 1 lb fresh clam strips
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- Salt and black pepper to taste
- 4 hoagie rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 2 tbsp butter
- 1 cup shredded lettuce
- 1 tomato, sliced
- 1/2 cup sliced pickles
Instructions
Step 1: Prepare the Grill
- Pour vegetable oil on three paper napkins and place them in the grill.
- Stack firewood over the soaked napkins and light the paper.
- Let the grill heat up for about 20 minutes until the flat cooktop reaches optimal temperature.
Step 2: Soak and Coat the Clam Strips
- Place the clam strips in a bowl and soak them in buttermilk for 10 minutes.
- In a separate bowl, mix cornmeal, flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.
- Drain the clam strips and coat them in the dry mixture, ensuring they are fully covered.
Step 3: Grill the Clam Strips
- Melt butter on the flat cooktop to prevent sticking.
- Place the coated clam strips on the flat cooktop in a single layer.
- Grill for about 2-3 minutes per side until golden brown and crispy.
- Move them to a cooler section of the cooktop to keep warm.
Step 4: Toast the Rolls
- Spread butter on the inside of each hoagie roll.
- Place them cut-side down on the griddle and toast for 1-2 minutes until golden brown.
Step 5: Prepare the Remoulade Sauce
- In a bowl, mix mayonnaise, Dijon mustard, capers, lemon juice, and hot sauce.
- Stir until well combined.
Step 6: Assemble the Po’ Boys
- Spread the remoulade sauce on each toasted hoagie roll.
- Layer shredded lettuce, tomato slices, and pickles.
- Add generous amounts of crispy clam strips.
Tips
- Keep the clam strips moving on the cooktop to achieve even crispiness.
- Use firewood with a mild aroma to avoid overpowering the clam flavor.
- Serve immediately to enjoy maximum crunch.
Variations
- Spicy Cajun Po' Boy: Add extra cayenne and serve with a spicy aioli.
- Garlic Butter Po' Boy: Grill the clam strips with garlic butter for a richer flavor.
- New England Po' Boy: Serve with a slaw instead of lettuce and tomato.
- BBQ Po' Boy: Brush the clam strips with BBQ sauce for a smoky touch.
- Lemon Herb Po' Boy: Add fresh parsley and lemon zest for a citrusy twist.
Conclusion
Making a Connecticut Grilled Clam Strip Po' Boy on the Arteflame grill results in a sandwich that’s crispy, flavorful, and unbelievably delicious. The seared clam strips, tangy remoulade sauce, and soft toasted bun create the perfect bite. Try this recipe and enjoy an authentic po' boy experience cooked entirely on the grill!
Best Pairings
- Crispy sweet potato fries
- Grilled corn on the cob
- Chilled coleslaw
- A cold glass of lemonade
- Light, hoppy craft beer
