Grilled Maine Clam Chowder Bread Bowls

Introduction

These Grilled Maine Clam Chowder Bread Bowls are the perfect way to enjoy the deep flavors of the coast right from your backyard. The Arteflame grill helps bring out smoky notes while achieving the ideal texture for the bread bowl. Give this recipe a try and savor every spoonful of this rich, comforting dish!

Ingredients

• 4 large sourdough bread bowls
• 4 tbsp butter
• 1.5 lbs fresh Maine clams, chopped
• 4 strips thick-cut bacon, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 1 cup celery, diced
• 2 cups heavy cream
• 1 cup whole milk
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme
• Salt and pepper to taste

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Start Grilling Today

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins and light them.
3. Wait about 20 minutes for the grill to heat up.

Step 2: Prepare the bread bowls

1. Slice off the tops of the sourdough bread bowls and hollow them out.
2. Brush the inside with melted butter.
3. Place them cut-side down on the flat cooktop near the center for 2-3 minutes until golden and crispy.

Step 3: Cook the bacon

1. Place the chopped bacon onto the hotter section of the cooktop.
2. Cook until crispy, about 5 minutes, then move to a lower heat zone.

Step 4: Make the clam chowder base

1. In the bacon drippings, cook the diced onion, garlic, celery, and potatoes until soft, about 6-7 minutes.
2. Sprinkle in the flour and stir to create a roux.
3. Gradually add the heavy cream and whole milk while stirring.
4. Cook until the mixture thickens, about 5 minutes.

Step 5: Add the clams and seasonings

1. Gently fold in the chopped clams.
2. Season with thyme, salt, and pepper.
3. Allow the chowder to simmer until the clams are fully cooked, about 3 more minutes.

Step 6: Assemble and serve

1. Fill each grilled bread bowl with hot clam chowder.
2. Sprinkle crispy bacon on top.
3. Serve immediately while warm.

Tips

• Keep your bread bowls near the center of the cooktop for the best crisp.
• Use fresh Maine clams for the most authentic flavor.
• Move the chowder pot further out on the cooktop to avoid overheating.
• Stir continuously to prevent the milk from scorching.
• Serve with extra grilled sourdough slices for dipping.

Variations

1. Spicy Kick: Add diced jalapeños and a pinch of cayenne for heat.
2. Seafood Mix: Use a combination of clams, shrimp, and scallops.
3. Cheesy Delight: Stir in sharp white cheddar before serving.
4. Herb Infused: Add rosemary and parsley for a fresh herbal touch.
5. Bacon Lover’s: Double the bacon and add crumbled pancetta.

Best pairings

• Crisp white wine (Chardonnay or Sauvignon Blanc)
• Grilled oysters with garlic butter
• Smoky grilled asparagus
• Buttery corn on the cob
• Clam fritters for an extra seafood fix

Conclusion

These Grilled Maine Clam Chowder Bread Bowls are the perfect way to enjoy the deep flavors of the coast right from your backyard. The Arteflame grill helps bring out smoky notes while achieving the ideal texture for the bread bowl. Give this recipe a try and savor every spoonful of this rich, comforting dish!