Yield
Approximately 8 servings
Grill Temperatures
180°F and 275°F
Ingredients
- 2 cups heavy cream
- 24 oz bottled clam juice
- 1 dozen whole clams
- 1¼ lbs cherry stone clams, shucked with juice
- 6 slices bacon, chopped
- 1 large sweet onion, finely chopped
- 1 large leek (white and light green parts only), chopped and rinsed
- 4 cloves garlic, minced
- 3 tbsp dried parsley
- ½ tsp dried dill
- ½ tsp dried thyme
- ½ tsp freshly ground black pepper
- ½ tsp sea salt
- 3 tbsp cornstarch
- 3 tbsp water
- Baby potatoes, cut into bite-size pieces
Instructions
1.
Smoke the Cream: Preheat the grill to 180°F. Pour the heavy cream into a 5–6 quart grill-safe enameled cast iron pan. Place on the grill and cook for 1 hour. Remove from the grill and whisk before using.
2.
Cook the Bacon and Vegetables: In a large sauté pan cook the chopped bacon over medium-high heat until the fat renders and the bacon is lightly crisp. Add the onion and leek and cook until softened. Stir in garlic, parsley, dill, thyme, salt, and black pepper.
3.
Add Liquid and Potatoes: Pour in the clam juice and add the potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4.
Add the Cream: Stir in the smoked cream and bring the mixture back to a gentle boil. Cook for 10–15 minutes, stirring occasionally.
5.
Thicken the Chowder: In a small bowl combine cornstarch and water to form a slurry. Whisk the slurry into the chowder and boil for 3–4 minutes, until thickened.
6.
Add Clams: Pour the chowder into a grill-safe pan. Fold in the shucked clams with their juice.
Arrange the whole clams on top.
7.
Finish on the Grill: Place the pan on the grill at 275°F and cook for 1 hour, stirring every 15 minutes, until the potatoes are tender and the clams have opened. Discard any clams that do not open.
8.
Serve: Adjust seasoning with salt and pepper if needed and serve hot.
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