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The secret to our New England clam chowder recipe is an hour-long smoke infusion of pure, 100% hardwood right on the Traeger grill.
4 (6 1/2 oz) cans clams, chopped
2 Cup heavy whipping cream
3 Tablespoon unsalted butter
6 Pieces sliced bacon, cut crosswise into 1/4-inch pieces
1 Large yellow onion, diced
2 Stalk celery, diced
kosher salt
Freshly ground black pepper
1/3 Cup all-purpose flour
1 Pound
2 Cup Bottled Clam Juice
2 Whole Bay leaves
1 Tablespoon fresh thyme leaves, chopped
Oyster crackers, as needed, for serving
Hot sauce, as needed, for serving
2 Tablespoon finely chopped parsley
: 180 ˚F
4 (6 1/2 oz) cans clams, chopped
: 180 ˚F
: 180 ˚F
2 Cup heavy whipping cream
: 180 ˚F
3 Tablespoon unsalted butter
6 Pieces sliced bacon, cut crosswise into 1/4-inch pieces
1 Large yellow onion, diced
2 Stalk celery, diced
As Needed kosher salt
As Needed Freshly ground black pepper
: 180 ˚F
1/3 Cup all-purpose flour
1 Pound
2 Cup Bottled Clam Juice
2 Whole Bay leaves
1 Tablespoon fresh thyme leaves, chopped
: 180 ˚F
As Needed Oyster crackers, as needed, for serving
As Needed Hot sauce, as needed, for serving
2 Tablespoon finely chopped parsley