Classic Clam Chowder\nCLASSIC CLAM CHOWDER\nA traditional style fresh clam chowder that's easily done on the barbeque grill.\nTHE INGREDIENTS YOU'LL NEED:\n\n\tCherry Stone Clams – 6 lbs if you cannot get fresh clams you can use commercial ones from your local grocery\n\tCelery – 2 or 3 stalks\n\tBacon\n\tPotatoes – 4 or 5 baking potatoes\n\tGarlic – 2 or 3 cloves\n\tButter\n\tKosher Salt – 1 tsp\n\tDry Thyme – 1 tsp\n\tSea Food Rub – 1 tsp\n\tGround Pepper – 1 tsp\n\tOnion – 1\n\tHeavy Cream – 1 cup\n\tMilk – 1 cup\n\tFresh Parsley – 3 tsp\n\tBlack Iron Skillet\n\tPots – 2 at least 1 with a lid\n\tWater – 3 cups\n\nDIRECTIONS\nGETTING READY\n1. Cube potatoes into 1 inch cubes\n2. Dice the bacon\n3. Dice the celery, garlic, onion, and parsley\n4. Put 3 cups of water in the pot with the lid and put on the grill to boil\nCOOKING\n5. In your skillet place the bacon – you want to cook the bacon until it is fairly crispy.\n6. When bacon is getting crispy add your potatoes, garlic, onion and parsley to the skillet\n7. You want to sauté these veggies pretty quickly, you want the potatoes to still be firm when done\n8. Place the clams into the pot of boiling water to steam open – this will take 10 to 15 minutes\n9. When clams have opened pull them out of the pot and cut them into pieces\n10. Place the other pot onto the grill and add\n\n\t1 cup heavy cream\n\t1 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\n\t1 tsp of ground pepper\n\t1 tsp of dry thyme\n\t1 tsp of seafood rub\n\t1 tsp salt\n\n11. Stir and let simmer for a couple minutes\n12. Add the bacon veggies from the skillet to the pot\n13. Simmer ½ hour to let the potatoes finish cooking\n14. Place steaks directly over the hot coals\n15. Depending on the steak thickness you will cook each side about 8 minutes\n16. Cook to your desired doneness – you can check doneness by placing an instant read thermometer into the side of the steak towards the center\nFINALIZING\n17. Add a pat of butter to the pot\n18. Ladle into bowls\nSERVE AND ENJOY!