• Clams
  • 4 Potatoes
  • 6 Strips streaky bacon
  • Onion
  • 5 sticks celery
  • 6 cloves garlic
  • Splash of Sherry
  • Olive oil and butter
  • Clam juice
  • Lemon
  • Parsley


Place the clams into a tray in the Traeger at 390°F and smoke until they pop open – this takes around 25minutes . 

Prepare your vegetables – finely dice an onion, 4 potatoes, 5 celery sticks and garlic.   Cut the streaky bacon into strips.

In a pan heat olive oil and a knob of butter before adding the onion, celery and bacon.   When they have started to sweat down add a sprinkling of Sherry and the diced potatoes and cook through adding Clam juice and water to form a clear broth.

When the clams are smoked and have opened, remove the meat and break up into smaller pieces.   Strain the juice and retain (Mike uses a coffee filter in this episode) as you will then add this to the Chowder.   To finish add the chopped up clams, a handful of chopped parsley and a squeeze of lemon.  Season with salt and pepper to taste.  

Serve with crackers.