Recipes

Classic Clam Chowder

CLASSIC CLAM CHOWDER

A traditional style fresh clam chowder that's easily done on the barbeque grill.

THE INGREDIENTS YOU'LL NEED:

• Cherry Stone Clams – 6 lbs if you cannot get fresh clams you can use commercial ones from your local grocery
• Celery – 2 or 3 stalks
• Bacon
• Potatoes – 4 or 5 baking potatoes
• Garlic – 2 or 3 cloves
• Butter
• Kosher Salt – 1 tsp
• Dry Thyme – 1 tsp
• Sea Food Rub – 1 tsp
• Ground Pepper – 1 tsp
• Onion – 1
• Heavy Cream – 1 cup
• Milk – 1 cup
• Fresh Parsley – 3 tsp
• Black Iron Skillet
• Pots – 2 at least 1 with a lid
• Water – 3 cups

DIRECTIONS GETTING READY

1. Cube potatoes into 1 inch cubes 2. Dice the bacon 3. Dice the celery, garlic, onion, and parsley 4. Put 3 cups of water in the pot with the lid and put on the grill to boil

COOKING

5. In your skillet place the bacon – you want to cook the bacon until it is fairly crispy. 6. When bacon is getting crispy add your potatoes, garlic, onion and parsley to the skillet 7. You want to sauté these veggies pretty quickly, you want the potatoes to still be firm when done 8. Place the clams into the pot of boiling water to steam open – this will take 10 to 15 minutes 9. When clams have opened pull them out of the pot and cut them into pieces 10. Place the other pot onto the grill and add

• 1 cup heavy cream
• 1 cup milk 2 cups of the water the clams steamed in – take the liquid from the top because if there is any sand it will be in the bottom of the pot
• 1 tsp of ground pepper
• 1 tsp of dry thyme
• 1 tsp of seafood rub
• 1 tsp salt

11. Stir and let simmer for a couple minutes 12. Add the bacon veggies from the skillet to the pot 13. Simmer ½ hour to let the potatoes finish cooking 14. Place steaks directly over the hot coals 15. Depending on the steak thickness you will cook each side about 8 minutes 16. Cook to your desired doneness – you can check doneness by placing an instant read thermometer into the side of the steak towards the center

FINALIZING

17. Add a pat of butter to the pot 18. Ladle into bowls SERVE AND ENJOY!