Grilled Washington Razor Clams with Herb Butter

Introduction

Grilling Washington razor clams on the Arteflame grill brings out their delicate briny sweetness, elevating their flavor with a golden sear and rich herb butter. Perfect for warm-weather entertaining, this recipe showcases the beauty of local seafood, cooked entirely on the Arteflame with no pots, pans, or oven needed. The key here is the gentle sizzle of the flat griddle for slow caramelization and a burst of fresh lemon-herb butter to finish.

Ingredients

• 12 fresh Washington razor clams, cleaned and rinsed
• 4 tbsp unsalted butter, softened
• Zest of 1 lemon
• 2 tsp lemon juice
• 2 tbsp finely chopped fresh parsley
• 1 clove garlic, minced
• Salt to taste
• Black pepper to taste
• Optional: pinch of red pepper flakes for heat
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)
• Firewood (for grill fuel)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack dry firewood over the soaked napkins.
3. Light the napkins, letting the fire catch the wood. Let the grill heat for about 20 minutes.

Step 2: Prepare the Lemon Herb Butter

1. In a small bowl, combine softened butter, lemon zest, lemon juice, chopped parsley, minced garlic, salt, black pepper, and red pepper flakes (if using).
2. Mix well until evenly combined. Set aside at room temperature.

Step 3: Cook the Razor Clams

1. Once the Arteflame cooktop is hot (especially near the center), place the washed, cleaned razor clams directly onto the flat griddle cooktop, curved side down.
2. Allow them to cook until the shells pop open and the meat firms up—about 3 to 5 minutes. Do not overcook, as they get chewy fast.
3. As they cook, they will release some moisture and sizzle to perfection in their own juices.

Step 4: Apply Herb Butter and Finish

1. Spoon a small dollop of the lemon herb butter onto each clam as they open.
2. Let the butter melt into the clams on the hot griddle for just 30 seconds longer to infuse flavor.
3. Remove from the grill using tongs and serve immediately on a warm platter.

Tips

• Always remove meats (and even seafood) from the grill when they're 15°F below your target temperature—carryover cooking will bring them up perfectly.
• Use the area closest to the center for fast cooking, and move clams further out to keep warm without overcooking.
• Dab the clams dry with a paper towel before grilling for better caramelization and sizzle.
• Use real butter rather than oil—the flavor enhancement is unbeatable, especially for delicate seafood.
• Cook all your sides directly on the Arteflame griddle—vegetables, bread, or even lemon halves to squeeze over the top.

Variations

1. Garlic Parmesan Razor Clams: Add grated parmesan and extra garlic to the herb butter for a savory twist.
2. Spicy Cajun Razor Clams: Mix Cajun seasoning into the softened butter and top clams with sliced green onions.
3. Asian Fusion Clams: Replace lemon juice with lime, and use cilantro, ginger, and a splash of soy sauce in your butter mixture.
4. Smoked Paprika Butter Clams: Swap parsley with chives and add smoked paprika for a warm, earthy flavor.
5. Chili Lime Clams: Use chili flakes and lime zest in the butter, finish with grilled lime wedges for zesting over the top.

Best pairings

• Grilled garlic baguette slices toasted on the Arteflame griddle
• Chilled Sauvignon Blanc or a dry rosé
• Grilled asparagus or broccolini with butter and lemon
• Light cucumber and tomato salad with a vinaigrette
• Charred lemon halves for squeezing over the top

Conclusion

Grilled Washington razor clams on the Arteflame are a flavor-packed joy. With easy prep, fast cooking, and no cleanup, this is a seafood dish you’ll want to make again and again. Let your Arteflame do all the work—just bring good company and a chilled drink.