New England Clam Chowder

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Fire up the grill, using a Kamado Joe Classic 3 with a hot charcoal bed, fully open on the bottom and top.

Prep the ingredients: cut the red bell pepper in half and remove seeds, dice the yellow potatoes, and onion, and smash and mince the garlic.

Tie the fresh thyme and bay leaf together for easy removal later.

Cut the thick cut bacon into lardons about a quarter inch thick, totaling over half a pound.

Drain the canned clams and reserve the juice, adding it to the stock for the chowder.

Grill the red bell pepper, potatoes, and onion on the grill for about 5 minutes until charred, then remove from the grill.

Preheat a 5-quart Lodge Dutch oven on the grill at 450 degrees.

Add the bacon to the Dutch oven to render and crisp it up.

Dice the grilled potatoes and red bell pepper, and add the diced celery to the Dutch oven first, cooking for a minute before adding the onions.

Add the diced onions and then the bell pepper and garlic, along with California tri-tip seasoning, and cook for a few minutes.

Add flour to thicken the chowder and cook for 30-60 seconds.

Add the diced potatoes, bay leaf, and thyme bundle to the pot.

Pour in the reserved clam juice, additional clam juice, chicken stock, and heavy cream, and bring to a simmer.

Simmer until the potatoes are softened, then add the clams and cook for 5-10 minutes, avoiding overcooking them.

Remove the thyme and bay leaf bundle from the chowder, and add the reserved bacon back in to warm it up.

Taste the broth and adjust seasonings if necessary, adding black pepper if desired.

Serve the chowder in a bread bowl, garnished with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens