Ingredients
- 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
Method
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.