Grilled Rhode Island Razor Clams on Arteflame

Introduction

Grilling fresh Rhode Island Razor Clams on the Arteflame grill brings out stunning flavor and presentation. The combination of butter, garlic, and white wine creates a rich, briny, and savory profile that perfectly complements the natural sweetness of the clams. Cooked directly in their shells on the hot flat top griddle, this no-fuss method delivers incredible results without pots, pans, or lids. With the Arteflame’s high-heat center and adjustable heat zones along the griddle, this simple seafood delight becomes a show-stopping appetizer or main course for any occasion.

Ingredients

• 2 lbs fresh Rhode Island razor clams, cleaned
• 4 tablespoons unsalted butter, softened
• 4 cloves garlic, finely minced
• 1/4 cup dry white wine
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon lemon zest
• Pinch of red pepper flakes (optional)
• Salt to taste
• Lemon wedges for serving

Instructions

Step 1: Preheat the Arteflame Grill

1. Pour a little vegetable oil onto three folded paper napkins and place them inside the grill base.
2. Stack dry firewood over the soaked napkins.
3. Light the napkins and allow the firewood to catch flame.
4. Let the fire build and establish heat — the Arteflame will be ready to cook in about 20 minutes.

Step 2: Prepare the Butter Mixture

1. In a bowl, mix the softened butter with minced garlic, white wine, chopped parsley, lemon zest, red pepper flakes (if using), and a pinch of salt.
2. Set aside to keep the mixture soft and spreadable.

Step 3: Clean and Prep the Clams

1. Rinse razor clams under cold water and scrub the shells clean.
2. Carefully open each clam slightly and insert a small amount (about 1 teaspoon) of the butter mixture into each shell.

Step 4: Grill the Clams

1. Place the clams directly onto the flat cooktop griddle, open side facing up, nearer to the center where it’s hotter.
2. Grill for 5–7 minutes, or until clams open fully and the butter is sizzling and aromatic. Do not overcook.

Step 5: Finish and Serve

1. Remove razor clams from the grill and place on a serving tray.
2. Drizzle with a touch of extra butter mixture if desired and garnish with parsley and lemon wedges.
3. Serve immediately while hot and juicy.

Tips

• Place razor clams closer to the center of the Arteflame griddle for higher heat and faster cooking.
• Avoid flipping the clams — keep them shell side down to hold in the juices and butter.
• Adding white wine infuses aromatic complexity into the clams as they steam in their own briny liquid.
• Use butter instead of oil to enhance the richness and finish of the clams.
• After cooking, let clams cool for 1–2 minutes before serving so the flavors settle.

Variations

1. Asian Twist: Replace wine with a dash of soy sauce and add grated ginger and scallions for a bright umami-rich flavor.
2. Spicy Cajun: Use Cajun seasoning instead of garlic and parsley for a bold Southern kick.
3. Lemon Dill: Add fresh chopped dill and increase lemon zest for bright, herbaceous flavor.
4. Herbed Blue Cheese: Add crumbled blue cheese and thyme for a more decadent, earthy option.
5. Smoky Paprika: Add smoked paprika and roasted red pepper flakes into the butter mix for a smokier edge.

Conclusion

Grilled Rhode Island Razor Clams on the Arteflame are easy, flavorful, and elegant. The Arteflame grill’s dynamic temperature zones and flat cooktop make it simple to grill clams to perfection without burning or drying them out. Whether you’re starting a seafood feast or dishing up gourmet appetizers, this recipe delivers maximum impact with minimal effort — no pans, no lids, no mess.

Best pairings

• Crisp Sauvignon Blanc or a dry Riesling
• Sourdough or grilled garlic bread for dipping into the clam juices
• Charred asparagus or grilled zucchini ribbons
• Wild rice salad or chilled quinoa with herbs and lemon