How to make Grilled Clam Chowder | Recipe | BBQ Pit Boys

Get your BBQ Shoes on because we’re grillin’ up some Clam Chowder at the Pit, from scratch. Your family and friends will luv this one as the main meal or as a side dish. And it’s real easy to do as we show here.

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♪ Gonna smoke me a bad brisket ♪ – (Man) Welcome to BBQPitBoys.com Today we’re cooking chowder at the pit and it’s real easy to do. And we’re talking clam chowder right from scratch. All right for this recipe you’re gonna need some potatoes And we have some red potatoes here use a good quality potato and we’re cutting them up to bite size chunks cause we’re making a chowder for soup all right. Simple enough and what we’re gonna do is simmer them. Make them al dente all right we don’t want to cook them through.

We just want to cook them just a bit and finish it off into chowder. Now you’re gonna need an onion, we’ll chop up an onion. Got a red onion and it’s rooster approved. Here we got some celery. A couple of stocks of celery will do, you chop them up.

And here we got a leek. This is gonna be good all right. So you slice up your leek and chop it up you know all about that all right. Aww Man, Now if you’ve never had clam chowder before you definitely gotta check it out. This is some good eating at the pit. Man Now we’re gonna add a carrot to this add a little sweetness and you can peel the carrot just using your old hickory. We’re using our old seven inch butcher. Oh yeah this is gonna be good chickens! All right here we got a little bit of time, a plenty of time right?

Let me just chop that little bit and here we’ve got about one and a half pounds of bacon we’re gonna use about half of this and we’re gonna cut it up into one inch strips all right, cut them up small.

Now drop it in a big pan and we’re gonna fry it all right. Now the bacon is gonna add some fat to this chowder. It smells good! Simple enough right. Now the veggies have been chopped up of course and now we’re gonna add them to the pot. Here Slasher is adding a half of stick of unsalted butter. Nice creaminess and for the stock we got chicken stock. We got about five cups there we’ll add another five cups. We also have some clam stock or a fish stock either or what you can get all right. There goes that other five cups of chicken broth going in, perfect. Give it a stir with the old hick.

This is gonna be good I’m telling it. All right we’ll bring that up to heat. Nice All right everything is simmering away. Potatoes I’d say are just about done. So we’ll just drain them off in the old colander. Just like that, again they’re still a little bit hard. We wanna finish them off in the soup itself or in the char. Now let’s fire up our park grill.

We sell these you can check them out and this is how we’re gonna open up our clams. Now you can steam them open but we like doing them this way. Doesn’t take long you put them direct over medium heat and they’ll open up for you.

Simple enough, we’re gonna try to hang on to as much nectar as we can in these clams right cause of that clam juice is really important adds all that flavor you could see that. Oh man! Couple of those are ready to come off the grill already. Only takes four or five minutes.

So we’re gonna take off the open ones. Perfect some are opening up a little bit slower but they’ll come. Look at that, oh man. We got a couple of different types of clams there we got little necks and the larger ones are cherry stones. Perfect right

Now you can use a chowder clam which is much bigger sometimes called quahogs but these cherry stones and little necks are just perfect. Now what we’re doing here is cutting out them meat of course. And trying to hold on to some of that clam nectar. Look at that! Easy to do right. We’re eating good tonight Martha. You gotta stop by check this out. Look at that. Oh man, that’s good enough to eat already actually it is. Now we’re gonna chop them up fine. Those little necks you can leave whole if you want as well as your chowder it’s all up to you hit and ask privilege. Like to eat those raw. All right we’re pretty much chopped up. And we’ve got maybe three pounds of chopped clams there more or less. Whoa! Don’t lose it otherwise we’ll have to go clamming that’s not easy to do. All right perfect. Now our park grill is heated up and we’re gonna place that stock pot right on the top with all those veggies. And here we’re gonna take those al dente potatoes throw them in. Perfect And here we got the clams chopped, there’s a lot more clams than this if you ever get one of them clam chowders in a can maybe find a couple clams. Oh yeah, we do it like this and there’s a ton of clams with every spoonful. Look at that. Now we’re gonna add a little bit of half and half all right this is not New England’s style. Add a little bit of cream just for add a little thickness to this chowder.

And it doesn’t take long you don’t want to it to boil you want to just simmer it just a few you want to bring the potatoes to finish. And here is the old taste test. Oh man, probably needs a little bit of S-P-G right. A little salt, pepper

Maybe a little bit of garlic flavoring. It’s up to you. Man this is gonna be good, I’ve said this 10 times already but I’m telling you there’s nothing like clam chowder especially on a cold day. Oh man, it’ll warm your soul. Get you through a cold winter. Now when I say it’s time to eat chowders ready. It’s time to bowl it up look at that. Beautiful Lord have mercy. Let me get one more Joe. How about a bowl. Man you kidding and this where we’re apologizing for eating in front of you but we call this pit master privilege. And if you don’t get it

You’re on the wrong damn channel man. Oh man. Now there’s no pit boy meet up without doing a little bit of toast. This is a toast to Jack and it just doesn’t get any better than this right. So cheers and barbecue pit boys for life. So be sure to subscribe or follow us and start your own chapter by going to our website we appreciate your support. Thumbs up! So the next time your looking for a recipe for your pick check out BBQPitBoys.Com