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 boilCOOKING
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
