Rhode Island Grilled Clam Cakes on the Arteflame

Introduction

Bring a taste of the coast right to your backyard with these crispy, golden-brown Rhode Island-style Grilled Clam Cakes. Seared and sizzled to perfection on the Arteflame Grill, these clam fritters are infused with fresh herbs, cornmeal crunch, and smoky outdoor flavor. Cooking these on the Arteflame means every bite has a crisp finish and tender clam-packed inside. Plus, thanks to the Arteflame’s unique flat steel cooktop, cleanup is just as easy as grilling!

Ingredients

• 1 cup chopped fresh clams (or high-quality canned clams, drained)
• 1/2 cup clam juice (reserved from clams or bottled)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 large egg
• 1/4 cup minced onion
• 1 tbsp chopped fresh parsley
• 1/2 tsp baking powder
• Salt and black pepper, to taste
• 2 tbsp melted butter (plus more for griddle)
• Optional: pinch of cayenne for heat

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the paper and allow the fire to burn for 20 minutes until the grill is hot and ready.

Step 2: Prepare Clam Cake Batter

1. In a large bowl, combine cornmeal, flour, baking powder, salt, and pepper.
2. Add chopped clams, clam juice, egg, onion, parsley, and melted butter.
3. Mix until smooth. Let the batter sit for 10 minutes to thicken slightly.

Step 3: Preheat the Cooktop with Butter

1. Once the Arteflame griddle is hot, place a tablespoon of butter near the inner edge of the cooktop where it's hottest.
2. Spread the butter lightly across a medium-heat zone of the griddle.

Step 4: Grill the Clam Cakes

1. Working in batches, spoon about 2 tablespoons of batter per cake onto the buttered griddle surface.
2. Flatten them slightly with a spatula for even cooking.
3. Grill until edges are golden and crisp, about 3-4 minutes.
4. Carefully flip each cake and cook another 3 minutes until the center is cooked and golden brown.

Step 5: Serve and Enjoy

1. Remove finished clam cakes and place them on a clean board or platter.
2. Enjoy immediately while hot and crispy!

Tips

• Use fresh clams when possible for premium flavor.
• Sear small batches near the hotter inner cooktop ring for extra golden crispness.
• Don't overcrowd the griddle—leave space for even browning.
• Use melted butter instead of oil for unforgettable flavor and sear.

Variations

1. Spicy Cajun Clam Cakes: Add 1 tsp Cajun seasoning and a few dashes of hot sauce to the batter.
2. Lemon-Herb Clam Cakes: Add 1 tsp lemon zest and a mix of fresh thyme and dill for a citrusy twist.
3. Corn & Clam Cakes: Mix in 1/4 cup fresh corn kernels for added sweetness and color.
4. Smoked Bacon Clam Cakes: Fold in 1/4 cup pre-cooked, chopped smoked bacon bits for savory depth.
5. Cheesy Clam Cakes: Add 1/4 cup shredded sharp cheddar to the batter for extra richness.

Conclusion

These Rhode Island Grilled Clam Cakes are a seared-to-perfection coastal treat that’s full of flavor, crunch, and simplicity—thanks to your Arteflame Grill. Enjoy the fresh ocean taste layered with buttery crispiness straight from your cooktop. With no pots or pans, and a smokeless clean-up, this recipe offers peak flavor and minimal fuss.

Best pairings

• Fresh citrus aioli or tartar sauce for dipping
• Grilled lemon wedges or charred corn on the cob
• Chilled white wine like Sauvignon Blanc or a crisp craft lager
• Grilled summer vegetables or a light herb salad