Washington Puget Sound Clam Bake on the Grill

Introduction

Experience the bold coastal essence of the Pacific Northwest with this Washington-inspired clam bake cooked entirely on the Arteflame grill. Skip the pot and infuse those clams, mussels, corn, and shell-on shrimp with rich wood smoke and buttery heat straight from the Arteflame’s flat cooktop and 1,000°F center grill grate. This seafood medley brings out the best of Washington’s shoreline flavors using nothing but your grill for a mouthwatering, juicy, and unforgettable feast.

Ingredients

• 2 lbs small local clams (Manila or Littleneck)
• 1 lb mussels, cleaned and beards removed
• 1 lb shell-on jumbo shrimp
• 2 ears of fresh corn, cut into thirds
• 1 lb baby red potatoes, halved
• 1 smoked sausage, sliced into 1-inch pieces
• 1 stick of unsalted butter
• 2 tbsp garlic, finely minced
• 1 tsp Old Bay seasoning
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)
• Coarse sea salt, to taste
• Fresh cracked black pepper, to taste
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Let the grill heat for about 20 minutes until the center grate is glowing and the flat griddle cooktop is sizzling hot.

Step 2: Par-cook the Potatoes and Corn

1. Place the halved baby potatoes on the hotter part of the flat cooktop to sear, cut side down.
2. Add corn sections on a medium heat zone to slowly develop flavor.
3. Rotate and turn every few minutes until golden and slightly softened (about 12–15 minutes).

Step 3: Cook the Sausage and Shrimp

1. Place smoked sausage slices near the center for a good char; sear both sides (4–5 minutes).
2. Place the shell-on shrimp on the flat top and sear for 2–3 minutes per side until just opaque.

Step 4: Add the Clams and Mussels

1. Create a central hot-zone steam pile: move sausage, shrimp, potatoes, and corn into a ring.
2. Add clams and mussels to the middle; cover loosely with foil to trap heat or create a foil tent.
3. Cook about 6–8 minutes until all shells have opened (discard any that remain closed).

Step 5: Make the Garlic Butter Drizzle

1. Place your butter and minced garlic in a small cast iron dish or directly on cooler side of griddle.
2. Let it melt slowly until fragrant (3 minutes).
3. Stir in lemon slices and Old Bay seasoning.

Step 6: Combine and Serve

1. Combine everything on the grill in a large pile or layer on a serving board.
2. Drizzle the garlic lemon butter generously on top.
3. Garnish with fresh chopped parsley, salt, and pepper.

Tips

• Use the inner flat top zones for high-heat searing and the outer zones to finish and hold food warm.
• Butter works best for flavor on the flat cooktop—skip the olive oil.
• This is a great dish to serve directly from the Arteflame surface in rustic family style.
• Leave shrimp and shells on for max flavor and juiciness; the flat cooktop keeps it moist without sticking.
• Don’t forget to remove any meat or proteins when they’re 15°F below your target temperature—they’ll finish cooking off the grill.

Variations

1. Spicy Cajun Clam Bake: Swap Old Bay for Cajun seasoning and add hot sausage for a fiery Southern twist.
2. Mediterranean Clam Bake: Use lemon herb butter and toss in olives, grape tomatoes, and oregano.
3. Beer-Infused Clam Bake: Splash beer onto the hot griddle with the shellfish for malty-steamed flavor.
4. Garlic & White Wine Clam Bake: Sizzle minced garlic with white wine reduction directly on the griddle before adding seafood.
5. Smoky Bacon Clam Bake: Add thick-cut bacon to the cooktop and use the rendered fat in place of butter.

Best pairings

• Dry Riesling or Sauvignon Blanc
• Local Washington craft beer (lager or pale ale)
• Grilled sourdough bread brushed with garlic butter
• Crisp apple coleslaw
• Grilled lemon halves for extra zest

Conclusion

There’s nothing quite like a Puget Sound-inspired clam bake straight from your Arteflame grill. With juicy shellfish, golden potatoes, charred buttered corn, and irresistible garlic drizzle—this dish celebrates Washington’s seafood bounty in the best way possible. Grilled from start to finish over wood fire on the Arteflame, it’s easy, delicious, and leaves little to no cleanup.