Grilled Rhode Island Quahog Chowder Bread Bowls

Introduction

Grilled Rhode Island Quahog Chowder Bread Bowls bring together the bold coastal flavors of creamy New England-style chowder with the rustic charm of fire-grilled sourdough. Cooking this dish on the Arteflame grill elevates it with a smoky essence and perfect golden sear, using the unique flat cooktop that ensures even heating and incredible taste. This recipe teaches you how to grill chowder and bread bowls to perfection—all done outside, with no pots or pans required!

Ingredients

• 4 large round sourdough bread rolls (hollowed out to create bowls)
• 1 lb fresh Rhode Island quahogs (cleaned, chopped)
• 4 strips thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 medium Yukon gold potato, cubed
• 2 cups heavy cream
• 1 cup clam juice or seafood stock
• 2 tbsp unsalted butter (plus extra for grilling the bread bowls)
• Salt and freshly cracked black pepper to taste
• Fresh chives or parsley for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place them in the center of the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the fire grow.
5. Wait about 20 minutes until the flat top reaches cooking temperature.

Step 2: Cook the Bacon and Vegetables

1. Place chopped bacon on the flat cooktop griddle near the center.
2. Cook until crispy, then push to a cooler zone of the grill.
3. In the rendered fat, add butter, then diced onions, celery, garlic, and potatoes.
4. Sauté everything until vegetables are tender and lightly caramelized.

Step 3: Add Quahogs and Liquids

1. Move the vegetables to a medium-heat zone.
2. Add the chopped quahogs and stir until they begin to firm, about 2–3 minutes.
3. Pour in clam juice and heavy cream, stirring to combine.
4. Simmer gently until mixture is thick, creamy, and potatoes are fork-tender.

Step 4: Grill the Bread Bowls

1. Brush inside and outside of hollowed bread bowls with melted butter.
2. Place them cut-side down on a medium-hot area of the cooktop.
3. Grill until slightly crisp and golden, about 2–3 minutes per side.

Step 5: Assemble and Serve

1. Fill each grilled bread bowl with creamy quahog chowder.
2. Garnish with fresh chopped chives or parsley.
3. Serve immediately and enjoy the smoky, creamy, crunchy perfection.

Tips

• Use butter instead of olive oil for added richness and browning.
• Use the hotter zones closer to the center for quicker sautéing and searing.
• Chop quahogs into uniform pieces so they cook evenly.
• Keep a cooler zone on the grill for gentle simmering of the cream mixture.
• Don't overcook the chowder—remove it when potatoes are just tender.

Variations

1. Spicy Quahog Chowder: Add minced chili peppers and a dash of hot sauce for heat.
2. Seafood Chowder Bread Bowls: Mix in shrimp or scallops along with the quahogs.
3. Corn & Quahog Chowder: Fold in grilled sweet corn kernels for a burst of sweetness.
4. Smoked Gouda Quahog Chowder: Stir in shredded smoked Gouda for extra creaminess and depth.
5. Lemon-Herb Quahog Chowder: Finish with fresh lemon zest and dill for a bright, refreshing taste.

Conclusion

Grilling Rhode Island quahog chowder bread bowls on the Arteflame is an experience like no other. With its even flat top heat and 1000F center grill grate, you can craft deeply flavorful comfort food entirely over fire, without any traditional kitchen equipment. Impress guests or treat yourself with this coastal classic, reimagined with smoky, irresistible flavor.

Best Pairings

• Charred asparagus or grilled broccolini
• Light citrusy white wine like Sauvignon Blanc
• Grilled garlic butter shrimp skewers
• Chilled hard cider or classic New England lager
• Grilled peach cobbler for dessert