New England Clam Chowder

New England Clam Chowder

(1 review) Write a Review



  • 1lb. bacon
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2.5lbs. potatoes, diced
  • 2 tbsp garlic, chopped
  • 8oz butter
  • 1 cup flour
  • 6, 6oz cans chopped clams
  • 2 tbsp REC TEC Grills Colden's Freakin' Greek Rub 
  • 1 gal milk
  • 2L heavy cream
  1. Pre-heat REC TEC Grills Matador to medium heat.
  2. Add the chopped bacon and cook until rendered (4-5 minutes), being careful to not brown the bacon.
  3. Add the onions and celery and sweat for 3-4 minutes.
  4. Add the chopped potatoes and sweat for 3-4 minutes. 
  5. Add the chopped garlic and cook for 1-2 minutes, then move to the Front Row.
  6. Add the butter to the bull ring and melt, then add the flour and Greek rub to prepare a roux.
  7. Mix all together, then add the chopped clams and juice.
  8. Add the milk and heavy cream and allow to simmer for 15-20 minutes.

1 Review


    Posted by Garrett Brady on 14th Feb 2019

    Hands down the best Clam Chowder I've ever put in my mouth! My girlfriend loved it too!

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