Rhode Island Grilled Stuffed Quahogs

Introduction

Packed with savory Portuguese chouriço and buttery breadcrumbs, these Rhode Island-style stuffed quahogs are a coastal classic. Grilled to golden perfection on the versatile flat-top cooktop of the Arteflame grill, they bring bold flavors and incredible textures together in one unforgettable bite. The Arteflame's wide hotplate provides perfectly even heat zones to ensure every shell gets the right amount of heat without ever burning. Let’s fire up the grill and bring a taste of Rhode Island right to your backyard.

Ingredients

• 12 large quahogs (hard shell clams), scrubbed clean
• 1/2 lb Portuguese chouriço, finely chopped
• 1 cup fresh breadcrumbs
• 2 tablespoons butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 1 lemon, cut into wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins in vegetable oil.
2. Place the soaked napkins in the center of your Arteflame grill bowl.
3. Stack dry firewood over the napkins and light the paper.
4. Allow the grill to heat up for about 20 minutes until the center grate reaches high temperature and the flat cooktop is hot and ready for cooking.

Step 2: Prepare the clams

1. Place the clams on the outer griddle of the Arteflame to gently steam them open over moderate heat.
2. Once opened, carefully remove the clams and separate the meat. Save the bottom halves of the shells for stuffing.
3. Finely chop the clam meat and set aside.

Step 3: Make the stuffing

1. Melt the butter on the flat-top griddle near the center ring for increased heat.
2. Add chopped chouriço and diced onion. Sauté until the chouriço begins to crisp and the onion is translucent.
3. Stir in garlic and cook for another 1-2 minutes.
4. Add breadcrumbs, chopped parsley, paprika, chopped clam meat, salt, and pepper. Mix thoroughly until the breadcrumbs are coated and lightly toasted.

Step 4: Stuff and grill the clams

1. Spoon generous mounds of the mixture into each reserved clam shell.
2. Place the stuffed quahogs back onto the flat-top near the inner circle for higher heat zones.
3. Grill until the stuffing develops a golden crust, about 6-8 minutes. Rotate shells as needed for even cooking.

Step 5: Serve

1. Remove from the Arteflame and serve immediately with lemon wedges on the side.

Tips

• Use fresh, live clams for maximum flavor.
• Move the clams closer to the center for a crispier crust, but avoid positioning them directly over intense heat to prevent drying them out.
• You can add a small pat of butter on top of each stuffed clam before grilling for extra flavor.
• Always remove meat from the grill 15°F before desired temperature—carryover cooking finishes it off perfectly.
• Clean the flat cooktop with a metal spatula and paper towels while still warm—there's virtually no cleanup needed with the Arteflame.

Variations

1. Spicy Quahogs: Add crushed red pepper flakes and diced jalapeños to the stuffing mixture for a bold kick.
2. Bacon & Herb: Swap the chouriço for crispy bacon and add rosemary and thyme for a smoky herbal twist.
3. Cheesy Quahogs: Mix shredded cheddar or parmesan into the breadcrumbs for a melty topping.
4. Seafood Medley: Combine chopped shrimp or scallops with the clams in the stuffing for a seafood-rich variation.
5. Lemon Garlic Butter Quahogs: Use lemon zest and double the garlic with a drizzle of lemon butter finishing sauce for a bright, zesty take.

Conclusion

This Rhode Island stuffed quahog recipe is the perfect way to celebrate coastal flavor with the unmatched power and versatility of the Arteflame grill. The balance of crispy breadcrumbs, tender clams, spicy chouriço, and aromatic herbs guarantees a recipe you'll keep coming back to. With no need for pots, pans, or an oven, everything is cooked beautifully over live fire. Try it tonight for a taste of Rhode Island right in your backyard!

Best pairings

• A crisp dry white wine such as Sauvignon Blanc or Vinho Verde
• Fresh corn on the cob grilled directly on the Arteflame cooktop
• Grilled lemon-garlic asparagus or blistered cherry tomatoes
• A chilled IPA or wheat beer
• Crusty artisan bread with herb butter