New England Championship Chowder

by stoked

Inserts Used:

Ingredients Used:

  • 4 slices bacon, diced
  • 2 Tabs unsalted butter
  • 2 cloves garlic, minced
  • 1/2 teas thyme
  • 3 Tabs all purpose flour
  • 1 cup milk
  • 1 cup vegatable stock
  • 2 (6.5 oz) cans chopped clams, juice reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half and half
  • Kosher salt and freshly ground black pepper
  • 2 tavs chopped fresh parsley leaves

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Prep Time: 15 minutes
Grilling Time: 30 minutes


Step 1
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Prepare all your ingredients while your Stok Gridiron Grill heats up.

Step 2
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Heat your Cast iron kettle insert on your STOK grill. Add bacon and cook until brown and crispy. After bacon is done drain it on a paper plate and leave one Tab of bacon grease in your Cast iron kettle insert.

Step 3
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Melt butter in the Cast Iron kettle insert.

Step 4
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Add garlic and onion and cook until the onions are clear.

Step 5
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Add flour to the cooking ingredients and stir until the flour is lightly browned. About 1 minute

Step 6
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Gradually add milk into the browned gravy.

Step 7
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Add the vegetable stock and clam juice at the same time. Add the thyme and bay leaf.

Step 8
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Bring this mixture to a boil and add potatoes

Step 9
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After the potatoes are soft, about 10 minutes. Add the clams.

Step 10
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Stir in half and half until the soup is your desired consistency.

Step 11
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Constantly stir or whisk this to keep it from sticking.

Step 12
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Garnish with the crisp bacon.

Step 13
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Garnish with parsley and serve.