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Posted in: Seafood
Prep Time:
10 Minutes
Marinade Time:
up to 2 Hours - Smoke
Serves:
2 to 4
Grill time:
30 Minutes

Clam Chowder

Posted on by Andrea Alden
Clam Chowder
Serves 2 to 4
Prep Time:
Marinade Time: up to 2 Hours - Smoke
Grill time: 30 Minutes
Clam Chowder For Two is a fast and easy supper or a great little appetizer. Creamy and full of flavor, you won’t believe how easy it is to make. Smoking the cream and the clams add a barbecue flavor like no other. 
Serve hot
Serve hot
Topped with fresh herbs
Topped with fresh herbs
Don't forget the crackers
Don't forget the crackers

Clam Chowder

Serves: 2 to 4       Total Time: 40 Minutes (+ Smoke if needed)

Ingredients

  • 2 slices of bacon, diced
  • 1 small onion, diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 2 to 3 tbsp. flour
  • 1¾ cup of chicken stock
  • 5 medium-small potatoes, peeled and sliced into ½ inch chunks
  • 1 can of clams in juice (5 oz./142 g)
  • 1 cup smoked cream 
  • ½ tsp. thyme
  • salt and pepper to taste
Smoked Cream
  • 1L of heavy cream
  • hickory or mesquite wood chips, soaked
  • Ice water

Directions

Step 1
If you don’t have any smoked cream, you will need to make it before starting. This is a fantastic opportunity to add a little extra flavor to the clams as well, however smoking is optional.
Step 2
Fill a PRO Stainless Steel Smoker Tube with un-soaked wood chips. Place the Smoker Tube onto the sear plates over the burner you intend to light. Turn that burner on to the lowest setting you can achieve, warming the grill to 200°F or less, just enough for the wood to start smoking.
Step 3
Pour the cream into a shallow and flat tray. Place that tray into a larger tray that is filled with ice and water to keep the cream cold. Disposable foil trays are ideal for this. Smoke the cream for up to 2 hours, tasting periodically to ensure you get the right amount of smoke taste for you.
Step 4
While the cream is being smoked, drain the water from the canned clams, reserving it for later. Smoke the clams by laying them on a parchment lined baking tray and placing them over indirect heat. Clams won’t need that long, 30 minutes to 2 hours depending on your desired smokiness and texture. Remove from the grill and set aside when done.
Step 5
When the cream is smoky enough for you, remove it from the grill and set 1 cup aside for the chowder, while placing whatever is left into an airtight container for up to 1 week.
Step 6
In a medium sized pot, cook the bacon until nearly crisp over medium-low heat. Then add the onion and celery, continuing to cook until translucent. Add the garlic, cooking another minute.
Step 7
Stir in the flour, allowing it to cook for a minute or so. Slowly add the chicken stock, 2 to 3 tablespoons at a time, stirring until the liquid is absorbed before adding more. Continue adding stock until it’s gone. Then pour in the reserved clam juice and thyme.
Step 8
Add the potatoes and bring the chowder to a simmer until the potatoes are tender. Then stir in the smoked cream and clams allowing everything get warm for serving.
Step 9
Serve hot with a sprinkling of fresh herbs, croutons, or maybe even some parmesan cheese.

Clams are a different experience. The can smells like chicken, and salmon maybe, and the texture is something I haven’t been able to decide on yet, but the Clam Chowder For Two was delicious. (And, bacon makes everything better.) This creamy, smoky, chowder was filling and delicious, serving two people a nice big bowl each, but would work just as well as an appetizer for four. Now I have to ask. If you’re having clam chowder, is it the red or the white? And what  do you think clams taste/feel like?

Happy Grilling! 



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