Grilled Clam Chowder on the Arteflame Grill

Clam chowder is a classic, hearty soup that’s perfect for a comforting meal. This recipe takes the traditional clam chowder and gives it a smoky twist by grilling the clams on the Arteflame grill before adding them to the creamy broth. The result is a rich, flavorful chowder that’s perfect for any occasion.

Ingredients

For the Grilled Clams:

• 2 dozen fresh clams, cleaned
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon black pepper

For the Chowder:

• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 3 cups clam juice (from bottled or reserved from steaming clams)
• 2 cups heavy cream or half-and-half
• 1 cup whole milk
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Oyster crackers or crusty bread, for serving

Instructions

1. Fire Up the Arteflame Grill

Preheat your Arteflame grill to medium heat. You'll be grilling the clams to add a smoky flavor to the chowder.

2. Prepare the Clams

In a mixing bowl, toss the cleaned clams with olive oil, minced garlic, chopped parsley, and black pepper.

3. Grill the Clams

Place the clams directly on the flat cooktop of the Arteflame grill. Grill the clams for 5-7 minutes, or until they open up. Discard any clams that do not open. Once the clams are done, remove them from the grill and let them cool slightly.

Remove the clam meat from the shells and chop it into bite-sized pieces. Reserve the clam juice released during grilling and set aside.

4. Cook the Bacon and Vegetables

On the flat cooktop, cook the chopped bacon until crispy.  Move the bacon to the outside edge of the cooktop to keep warm.  Add the chopped onion to the bacon grease where you cooked the bacon and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.  Combine everything in a pot.

5. Add the Potatoes and Broth

Add the diced potatoes to the pot and stir to coat them in the bacon fat and onions. Pour in the clam juice (including any reserved from the grilled clams) and add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

6. Add the Cream and Clams

Stir in the heavy cream and milk, and bring the chowder back to a gentle simmer. Add the chopped grilled clams and cooked bacon to the pot. Cook for another 5-7 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.

If you are serving the clam chowder with toast, butter the toast and put the toast buttered side down on the Arteflame cooktop.  Grill until crispy.

7. Serve

Remove the bay leaf and ladle the chowder into bowls. Garnish with fresh parsley and serve with oyster crackers or crusty bread on the side. Enjoy this comforting, smoky clam chowder straight from the grill!

Tips for the Best Grilled Clam Chowder

• Clam Preparation: Make sure to clean the clams thoroughly before grilling to remove any sand.
• Grill Temperature: Grill the clams over medium heat to avoid overcooking and drying them out.
• Creamy Consistency: If you prefer a thicker chowder, you can mash some of the potatoes in the pot before adding the cream.

Conclusion

Grilled clam chowder cooked on the Arteflame grill is a delicious and smoky take on the classic dish. The combination of grilled clams, crispy bacon, and a creamy broth creates a chowder that’s rich, flavorful, and perfect for any occasion. Serve this chowder with crusty bread or oyster crackers for a hearty meal.

Variations

1. Corn and Clam Chowder: Add fresh or frozen corn kernels to the chowder for a sweet and savory twist.
2. Spicy Clam Chowder: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
3. Herb-Infused Chowder: Add fresh herbs like dill or tarragon to the chowder for an aromatic flavor.
4. Mushroom Clam Chowder: Stir in sautéed mushrooms for an earthy flavor that pairs well with the clams.
5. Lighter Chowder: Substitute half of the cream with chicken broth for a lighter version of the chowder.

Best Pairings

• Drink: Pair with a crisp white wine like Sauvignon Blanc or a light, hoppy beer.
• Side Dish: Serve with a simple green salad or roasted vegetables.
• Dessert: Follow up with a light dessert like lemon bars or a fruit tart.