Grilled Oregon Razor Clams with Garlic Butter

Introduction

Few things shout 'Pacific Northwest' like fresh Oregon coast razor clams, and grilling them on the Arteflame brings out their natural sweetness and succulent texture. The large flat top griddle of the Arteflame provides perfect heat control and even searing, making it ideal for delicate seafood like razor clams. Drenched in savory garlic butter, these grilled beauties make a gourmet appetizer or main course in minutes—easy to cook, even easier to love.

Ingredients

• 2 dozen Oregon coast razor clams, cleaned and shelled
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• Juice of 1 lemon
• 1 pinch sea salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges, for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the fire to burn for about 20 minutes until the flat cooktop is hot and the center grill grate reaches over 1,000°F.

Step 2: Prep the Garlic Butter

1. In a small bowl, combine the melted butter with the minced garlic, lemon juice, sea salt, and black pepper.
2. Stir in freshly chopped parsley and set aside.

Step 3: Grill the Razor Clams

1. Place the cleaned razor clams directly on the medium-heat area of the flat cooktop griddle, closer to the center for a quicker sizzle.
2. Cook for about 1–2 minutes per side until the clams begin to curl at the edges and turn opaque (they cook quickly!).
3. While grilling, spoon the garlic butter mixture over each clam to coat generously.

Step 4: Serve

1. Remove the clams from the grill and plate immediately.
2. Sprinkle with extra parsley and a squeeze of fresh lemon juice.
3. Serve warm with lemon wedges on the side.

Tips

• Don’t overcrowd the grill—give each clam a little space to sear perfectly.
• Use high-quality, fresh razor clams for the sweetest flavor.
• Melt the butter on the outer edge of the Arteflame griddle to avoid scorching.
• Stay close! These clams cook fast—overcooking will make them rubbery.
• Add just a touch of smoked paprika to the butter for a smoky twist.

Variations

1. Spicy Chipotle Clams: Add 1 tsp of chipotle chili powder and a pinch of cayenne to the garlic butter for some smoky heat.
2. Asian Fusion Clams: Swap parsley and lemon for cilantro and soy sauce. Add a dash of sesame oil.
3. Herb & White Wine Clams: Deglaze the hot cooktop edge with 2 tbsp white wine and mix it into the garlic butter sauce with thyme and rosemary.
4. Parmesan Crusted Clams: Sprinkle each clam with finely grated Parmesan after the first flip for a cheesy crust.
5. Tropical Vibes Clams: Use coconut oil instead of butter, add lime juice, and top with minced pineapple and mint.

Conclusion

Grilled Oregon Razor Clams on the Arteflame are simple, elegant, and packed with flavor. Using the Arteflame’s even heat distribution and searing power, these clams come out juicy and tender with that irresistible buttery garlic flavor. Perfect for your next gathering or a romantic seafood night at home.

Best Pairings

• Chilled Sauvignon Blanc or crisp Pinot Grigio
• Grilled asparagus or zucchini on the griddle alongside the clams
• Toasted sourdough or rustic baguette slices to soak up the extra garlic butter
• A fresh garden salad with lemon vinaigrette
• Finish with grilled peaches or pineapple for dessert