Grilled Rhode Island Quahog Dip on the Arteflame

Introduction

This Grilled Rhode Island Quahog Dip is a warm, creamy, and smoky delight straight from the flat top of the Arteflame grill. In this recipe, fresh chopped quahogs, cream cheese, butter, and aromatics come together for a bold coastal flavor finished with bubbling golden-brown perfection. Perfectly paired with grilled crusty bread, this is the ultimate seafood dip to impress your guests.

Ingredients

• 1 lb fresh Rhode Island quahogs (steamed, shucked & chopped)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 3 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup finely chopped shallots
• 1/4 cup finely chopped parsley
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Crusty bread slices, for grilling

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 firewood over the napkins.
3. Light the napkins and allow the grill to heat for about 20 minutes until the large flat cooktop is evenly hot.

Step 2: Prepping the Ingredients

1. Steam and shuck the quahogs, chop them into small pieces, and set aside.
2. Chop shallots, garlic, and parsley.
3. Soften cream cheese at room temperature.

Step 3: Make the Dip Base

1. On the flat cooktop towards the center (hot zone), melt 3 tbsp butter.
2. Add shallots and garlic; sauté until translucent and aromatic (about 3 minutes).
3. Add chopped quahogs and stir to cook briefly, just to warm them through.

Step 4: Build the Dip

1. Push the ingredients slightly towards the lower-temp outer edge of the flat top.
2. Mix in cream cheese and sour cream. Stir continuously to melt and combine.
3. Add lemon juice, Parmesan cheese, crushed red pepper, salt, and black pepper.
4. Fold in parsley and mix until everything is creamy and uniform.
5. Carefully form the dip into a small mound and continue stirring until bubbling.

Step 5: Grill the Bread

1. While the dip simmers, place crusty bread slices on the flat cooktop near the center for a quick sear.
2. Flip after about 1-2 minutes once golden brown.

Step 6: Serve

1. Transfer the hot dip onto a serving dish or leave it on the cooktop edge and serve directly with grilled bread for dipping.

Tips

• Use butter instead of oil for a richer flavor.
• Move the dip across heat zones to control heat as it cooks.
• Make sure your Arteflame grill is fully heated before cooking – wait for that perfect sizzle.
• If using a thermometer for meat in other recipes, remove meat when it's 15°F below target temp – it continues to cook after grilling.
• Grill on the center grate for maximum sear, then move to the flat top to finish – ideal for reverse searing meats.

Variations

1. Bacon & Quahog Dip: Add chopped crispy bacon to the mix for a smoky, savory twist.
2. Spicy Jalapeño Quahog Dip: Stir in roasted jalapeño slices for extra heat.
3. Herbed Lemon Quahog Dip: Mix in lemon zest, thyme, and dill for a Mediterranean twist.
4. Smoked Gouda Quahog Dip: Substitute half the Parmesan with smoked gouda for a deeper flavor profile.
5. Cajun Quahog Dip: Add Cajun seasoning and diced green peppers for a Southern-style dip.

Conclusion

This Grilled Rhode Island Quahog Dip is comfort food elegance straight from the fire. The Arteflame flat top cooks it to creamy, golden perfection while adding deep grilled flavor. Even better, cleanup is minimal so you can spend more time enjoying your dish with friends and family.

Best pairings

• Grilled sourdough or French bread
• Chilled dry white wine like Sauvignon Blanc
• Grilled lemon wedges for squeezing over the top
• Cold craft beer like a pilsner or Kölsch
• Fresh grilled corn on the cob with butter