New England Clam Chowder

Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for New England Clam Chowder in a wood-fired bread bowl!
Full recipe: https://www.atbbq.com/thesauce/new-england-clam-chowder/
Wood-Fired Bread Bowl Recipe: https://www.atbbq.com/thesauce/wood-fired-bread-bowls/

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*** TIME STAMPS ***
00:00 Intro
00:19 Firing Up the Grill
01:08 Knifework
02:16 Getting the Clams Ready
02:49 Charring the Veggies
03:53 Cooking the Bacon
04:46 Cooking the Veggies
07:15 Adding the Clams
07:41 Finishing Touches
09:27 Let’s Have a Taste
10:14 Outro

Hey everybody i’m chef tom with atbbq.com and this is new england clam chowder that’s right today we’re making new england clam chowder that’s the creamy one and it’s packed full of veggies herbs bacon and of course clams we’re gonna jump right into it first thing we need to do fire up the grill

Today we’re cooking on the kamado joe classic three running a nice hot charcoal bed we’re gonna be cooking completely open i mean that means wide open on the bottom wide open on the top and no diffusers in place the first thing we’re going to do

Is get some char on some of our veggies before they go into the chowder this is going to add a really interesting depth of flavor to them so we got to get the charcoal hot so i’ve got a nice bed of lump charcoal here just some airflow

In the back just like to push it to the front kind of bank it to one side or the other that way we can really get the air moving through here speed up the process of lighting up the grill we’ve got our kamado fire starters we’ll light

A few of these around the charcoal now while the grill heats up let’s go ahead and prep the ingredients for the chowder so like i said a few of the ingredients we’re going to be grilling off first including a red bell pepper that we’ve just cut in

Half and taken the seeds out we’ve got a pound of yellow potatoes and a pound of onion got a couple of stalks of celery here that we are not going to grill off i want to keep some of that crunchiness and grilling these typically just means they kind of get

Soft and sort of wilted looking so we’re just going to dice these up next we’ve got a few cloves of garlic we’re going to smash those up get them peeled and then mince down now some additional aromatics here in the form of some fresh thyme and we’ve got a bay

Leaf we’re kind of just going to wrap these together and tie them up that way it’s easy to fish out of the soup at the end of the cook all right next we’ve got some really thick steak cut bacon i like that thick cut bacon because it gives it a lot more texture

This we’re just going to kind of do like lardons about a quarter inch slices out of these and we get a little over half a pound of it total so we’re going to be using some canned clams today we’ve got our baby clams straightening off the juice from each one of these

This is uh chopped clams here we’ll add that to the mix and we’ve got to keep this clam juice as a part of the stock that we’re going to be cooking a chowder in so in addition to that what’s that like a cup and a half or so

Of clam juice we got all the cans got another cup of additional clam juice we’re gonna add as well as some chicken stock and for the creaminess heavy cream well it grows up at about 500 degrees now so we’re gonna go ahead and throw on these veggies we want to

Get charred okay so we’ve got the grate set up on the lower end of the divide and conquer system so we can get as close to that fire as possible come in here with our peppers potatoes and our onions and we’re not necessarily looking now to get really cooked through or anything we

Just want some char on the outside all right we’ve given this a good like five minutes or so so far getting some of that char on the outside that we’re looking for we’ll roll these around take a look at our peppers too gonna get in there get a little bit more but

All right so we’ll roll these over let them keep going all right so gonna go ahead and pull these off now that we’ve got some color on them same with our potatoes peppers could use just a little bit more all right now we’ve got the skin blackened on our peppers

We’re going to move in our five quart lodge dutch oven to preheat it’s going to close this down a little bit to stabilize the temperature around 450 degrees all right dutch oven is hot we’re going to get our bacon in there start to render this down and crisp it up

All right so while the bacon’s cooking we’re going to dice up our potatoes just get these down into like bite-sized pieces next we’re going to take our peppers same thing just dice them down same thing with the onion all right our bacon’s looking good we’ve got that all crisped up

Pull that out we’ll leave that fat behind cause we’re gonna use that to cook the rest of our vegetables we’re gonna start off with just the celery since it is the one that is completely raw we’ll give it just a minute head start before we add

Our onions so go ahead and get the onion in there now i’m gonna give these a few minutes before we add our peppers which are a little bit softer than both the onions and the celery while we’re at it let’s go ahead and throw some seasoning in just gonna hit

It with the california tri-tip from cattleman’s grill great steak rub but it’s fantastic on everything veggies chicken steak clam chowder it’ll work on all of it just because of the great savory flavors there’s some bell pepper in there there’s some pepper there’s some garlic a little chili flake all right so now

We’re going to go ahead and add that bell pepper we’re also going to add our garlic we’re going to be using some flour to thicken our chowder today in addition just to what the potatoes do themselves with their starches so we’re going to add all of that right now as well

Let the flour cook out just a little bit for about 30-60 seconds same with the garlic warming that up already starting to smell it i’m gonna come in now with our potatoes throw in our bay leaf and our thyme and now we’re ready to add our liquids now the clams are

Going to be kind of the last thing to go in because they will not take that long to cook we’re gonna start with all that clam juice we reserved from the cans additional cup of clam juice cup of chicken stock and our heavy cream so we’re just going to bring this up to

A simmer we’re going to close up the grill let it start to cook that potato and thicken the chowder well the chowder has been simmering away for a while now our potatoes are softened it’s time to add the clams so you can see we’ve got this great like velvety texture going on

With the broth we pick out some of these potatoes here softened up so now we’re going gonna go ahead and add the clams and we don’t need to give these long five to ten minutes they’ll be cooked we don’t want them overcooked and chewy so we’re not gonna

Leave them in there for very long all right it’s been just about five minutes just a little over actually our clam should be cooked through let’s pull this off all right so we’re gonna fish out our little bundle of thyme and bay what up bae you add back to the chowder our bacon

From earlier somehow the pile of bacon always gets smaller before the soup’s done and mix that in just warm it up a little bit and before we plate this up i just want to taste this broth and see if we need to adjust any seasonings at all it’s really pretty good probably

Wouldn’t add any extra salt at this point kind of let people decide individually if they want any more salt than that but you know you’re getting some saltiness out of that clam anyway we’ve got the tri-tip rub in there probably just hit it with a little bit of black pepper

All right so we’ve got our bread bowl here we’re going to go ahead and saw the top off of this guy this has got a great crust on it from that wood-fired oven that we use to bake it you can go check out the video on how to do that

On our youtube channel so we’re just gonna take out the inside serve this up in the bread bowl we can kind of take as as little or as much out as you want it’s a nice dense bread bowl though so should do a good job of holding our chowder

All right let’s scoop it on up just a little bit of chives on top dig in wow so creamy just great texture to it got a bite of bacon in there which adds a little bit more bite to it a little bit of clam in there perfect not chewy yet because we did

That short cook on the clam but man the vegetables just meld together with the creaminess got that brininess from all of that clam juice it is some serious comfort food especially served with a nice bread bowl good crust on it I’m in a happy place well thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today’s video if you enjoy the recipe hit that subscribe button and if you have any questions or comments or there’s anything you’d like to see me cook

Let me know in the comment section down below and let’s be good to one another for more recipes tips and techniques head over to the atbbq.com all things barbecue where barbecue legends are made