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Smoked New England Clam Chowder

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

Pellets

Pecan

The secret to our New England clam chowder recipe is an hour-long smoke infusion of pure, 100% hardwood right on the Traeger grill.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 4 Can Clams, canned

  • 2 Cup heavy whipping cream

  • 3 Tablespoon unsalted butter

  • 6 Pieces bacon, sliced

  • 1 Whole yellow onion, diced

  • 2 Stalk celery, diced

  • kosher salt

  • 1 As Needed ground black pepper

  • 1/3 Cup all-purpose flour

  • 1 Pound

  • 2 Cup Bottled Clam Juice

  • 2 Whole bay leaves

  • 1 Tablespoon thyme leaves, chopped

  • Bottled Clam Juice

  • kosher salt and freshly ground black pepper

  • Oyster Crackers

  • hot sauce

Steps

  • 1

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill180 ˚F

  • 2

    Drain the clams, reserving the juice. Set the juice aside. Chop the clams and spread them into a single layer in a disposable foil pan or deep baking dish.

    Ingredients

    • 4 Can Clams, canned

  • 3

    Place the pan with the clams directly on the grill grates. Close the lid and smoke for 30 minutes.
  • 4

    Add the heavy whipping cream and 1 cup of the reserved clam juice to the pan. Close the lid and smoke for an additional 30 minutes.

    Ingredients

    • 2 Cup heavy whipping cream

  • 5

    Remove the clams with the smoked cream mixture from the grill and set them aside.
  • 6

    Add the butter and bacon in a large, heavy saucepan (or Dutch oven) on the stovetop over medium heat. Cook until the butter is melted and the bacon has begun to render the fat and sizzle. Stir in the onion, and celery and cook, occasionally stirring, until softened, 5-10 minutes—season with salt and pepper.

    Ingredients

    • 3 Tablespoon unsalted butter

    • 6 Pieces bacon, sliced

    • 1 Whole yellow onion, diced

    • 2 Stalk celery, diced

    • As Needed kosher salt

    • 1 As Needed ground black pepper

  • 7

    Stir in the flour and cook for 5-8 minutes, constantly stirring to ensure the flour does not brown. Add the potatoes, bottled clam juice, bay leaves, and fresh thyme. Allow the mixture to come to a boil. Cook until the potatoes are tender, 12-15 minutes.

    Ingredients

    • 1/3 Cup all-purpose flour

    • 1 Pound

    • 2 Cup Bottled Clam Juice

    • 2 Whole bay leaves

    • 1 Tablespoon thyme leaves, chopped

  • 8

    Stir in the smoked clam and cream mixture and simmer for 5 minutes. If the chowder is too thick, add more clam juice until the desired consistency. Taste for seasoning, adding more salt and pepper as needed.

    Ingredients

    • As Needed Bottled Clam Juice

    • As Needed kosher salt and freshly ground black pepper

  • 9

    Before serving, remove the bay leaves and stir in the parsley. Serve with oyster crackers and hot sauce. Enjoy!

    Ingredients

    • As Needed Oyster Crackers

    • As Needed hot sauce

Cooking Notes

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