Are you in the mood for a hearty and flavorful dish that will transport you to the coasts of New England? Look no further than my Rock and Roll BBQ Clam Chowder Recipe. This recipe combines the traditional style of fresh clam chowder with a smoky twist from the BBQ pit boys.
As a culinary explorer, I am always on the lookout for ways to tweak classic recipes and add my own flare to them. The Rock and Roll BBQ Clam Chowder Recipe is the perfect example of this. By infusing the flavors of a classic clam chowder recipe with hints of cayenne, thyme, and black pepper, this dish is sure to leave your taste buds singing.
But what really sets this recipe apart is its rock and roll twist. By adding bacon and cooked shrimp smoked in the BBQ pit, this dish takes on a new depth of flavor that will have you coming back for more.
So if you want to take your taste buds on an adventure and indulge in a dish that is both classic and unique, then give my Rock and Roll BBQ Clam Chowder Recipe a try. Trust me, it’s worth it.
Why You’ll Love This Recipe
Are you ready to indulge in a mouth-watering New England clam chowder with a twist? Look no further than the Rock and Roll BBQ Clam Chowder recipe – a perfect combination of tradition and innovation that will elevate your taste buds to another level!
This recipe is not your classic clam chowder. By infusing it with smoky bacon and cayenne pepper, it adds an extra dimension to the already comforting taste of this traditional dish. Plus, let’s not forget the BBQ pit boys’ touch! The rock and roll vibe they bring to the recipe is sure to get you excited about making this dish.
Using fresh clams and bottled clam juice creates the perfect blend of flavors that your senses will appreciate. The thyme, garlic, and black pepper will also give it a delightful aroma. And if you’re looking for something creamy, the mixture of half-and-half and flour will create the smooth texture this dish deserves.
Not only does this recipe produce a delicious meal, but it’s also easy to prepare. All you need is a large pot and medium heat – simple ingredients for a scrumptious outcome!
Whether you’re enjoying a cozy fall day or hosting friends in your backyard, this Rock and Roll BBQ Clam Chowder recipe will definitely be a crowd-pleaser! Its unique flavors will create memories that’ll last forever. Trust me; once you try it, you won’t regret your choice!
Before starting any recipe, it’s essential to gather all the ingredients needed. In this section, I’ll list every ingredient required to make this mouthwatering Rock and Roll BBQ Clam Chowder Recipe. The ingredient list is simple yet sophisticated, resulting in a deliciously rich clam chowder that will satisfy your taste buds.
Here’s what you’ll need:
- 2 lbs. of fresh clams or canned clams (minced)
- 2 cups bottled clam juice
- 1 cup half-and-half
- ½ cup all-purpose flour
- 4 garlic cloves (minced)
- 4 celery stalks (chopped)
- 2 onions (chopped)
- 4 tbsp butter
- 6 strips of bacon (crispy)
- 1 tsp thyme leaves (fresh or dried)
- 1 tsp cayenne pepper
- Salt and black pepper to taste
- Chopped fresh parsley
All these ingredients are available at your local market or grocery store. If fresh clams are unavailable, you can always use canned clams instead. Just make sure to wash them thoroughly before use. Remember, the quality of the ingredients directly impacts the overall result of the dish, so try to use the best ingredients possible.
The Recipe How-To
Now that we have all our ingredients and equipment ready, it’s time to start cooking. In this section, I’ll guide you step by step on how to make the Rock and Roll BBQ Clam Chowder Recipe. So let’s get started!
Step 1: Fry the Bacon
In a large pot over medium heat, fry the bacon until crispy. Use a slotted spoon to transfer the bacon to a plate and leave the fat in the pot.
Step 2: Sauté Onions, Garlic, and Celery
Add olive oil to the same pot with the bacon fat and heat it up. Afterward, add the onion, garlic cloves, and celery until slightly softened.
Step 3: Make a Roux
Melt butter in with sautéed onions, garlic, and celery stirring often.
Once melted add in your all-purpose flour creating a paste-like substance or “roux”. Slowly whisk in clam juice followed by adding lobster. Then add bottled clam juice, stirring frequently until it reaches a simmer.
Step 4: Simmer It Up
Once it starts to simmer returning to medium heat
Add minced clams.
Let everything simmer together for 20-25 minutes or until thickened while occasionally stirring
If you think it’s too thin, continue simmering for additional minute increments until desired consistency is achieved.
Step 5: Add Half-and-Half and Chopped Clams
Incorporate half-and-half, chopped clams, thyme (fresh or dry) , black pepper, cayenne gently swirling until warmed through at low heat. For the best result with this recipe food com recommends using 1 cup of milk & ½ cup of heavy cream instead of half-and-half.
Step 6: Ready To Serve
Once reheated turn off heat before serving. Traditional style fresh clams for an added bonus!
Serve immediately alongside some crusty bread or use as topping for baked potatoes.
Enjoy your Rock and Roll BBQ Clam Chowder Recipe!
That was an easy process, wasn’t it? Trust me. Even if you’re not a seasoned chef, you can still create this dish without any fuss.
Substitutions and Variations
Are you looking for ways to switch up this classic clam chowder recipe? Fear not, culinary adventurer, as there are endless possibilities to make this dish your own.
For a spicier version, add a pinch of cayenne in the roux or sprinkle some on top before serving. This will bring a subtle but satisfying heat to the creamy and buttery soup.
If you’re craving some smoky flavor, swap out the traditional bacon for some smoked shrimp or grilled lobster pieces to take this dish to another level.
For those who prefer a lighter soup, substitute the half-and-half with milk or cream. The result will be a more delicate soup that highlights the freshness of the clams and the depth of flavors in the broth.
And if you’re feeling adventurous, try replacing the all-purpose flour with gnocchi or adding some market-fresh seafood such as mussels and scallops along with the clams to create your own seafood chowder.
Whatever variations you decide upon, remember that experimentation is key to making a recipe truly yours. So go ahead and put your own twist on this classic New England clam chowder!
Serving and Pairing
Now that your Rock and Roll BBQ Clam Chowder is ready, it’s time to decide how to serve and pair it. This chowder has a rich, creamy texture with a slightly smoky and spicy flavor that’s perfect for enjoying on its own. However, it also pairs well with some other dishes and drinks.
When serving the chowder, you can opt for a classic New England-style by serving it in a bread bowl or a plain bowl. Top it off with some crispy bacon crumbles or smoked shrimp to add an extra layer of flavor and texture. If you’re feeling adventurous, you can add some gnocchi or fish pieces to give the chowder some added bite.
As for pairing, this chowder goes nicely with an ice-cold beer like a pale ale or pilsner. The bitterness of the beer pairs well with the creaminess of the soup, while the carbonation cuts through the richness of the dish. Alternatively, you can sip on a chilled white wine like Chardonnay or Sauvignon Blanc to complement the zesty flavors from the cayenne pepper and thyme.
For non-alcoholic options, try serving the chowder with iced tea or lemonade. The sweetness in both is a great counterpart to the smoky flavors in the chowder. Or just simply enjoy it with a glass of water.
Overall, this Rock and Roll BBQ Clam Chowder is versatile enough to be paired with many different dishes and drinks depending on your preferences. Enjoy!
Make-Ahead, Storing and Reheating
When it comes to making and enjoying clam chowder, there are ways you can have it fresh or store it for later, maintaining its deliciousness. It is always better to prepare the chowder on the day of serving. However, if necessary, you can make it a day ahead of time.
For make-ahead, simply let the chowder cool down to room temperature and then store it in an airtight container in the refrigerator for up to 24 hours. When ready to serve, reheat gradually on medium-low heat while stirring occasionally. Be sure not to overheat or let it boil rapidly, as it may cause the cream-based soup to break apart.
If you have leftover chowder that you want to keep for another day, transfer the chowder into an airtight container once it has cooled down and store it in the freezer. It can stay frozen for up to three months. Reheat directly from frozen by transferring the chowder into a pot with a lid and cook over medium-low heat while stirring occasionally until fully heated through.
When ready to eat again, give your frozen clam chowder enough time to thaw in the fridge before reheating slowly on the stove-top.
These techniques will help preserve your rock and roll BBQ clam chowder recipe without sacrificing its taste and quality.
Tips for Perfect Results
Now that you are ready to get started with the Rock and Roll BBQ Clam Chowder Recipe, let’s make sure you have all the tips and tricks to ensure your chowder comes out perfect!
1. Bacon is your friend – Adding bacon to your clam chowder will give it a smoky flavor that will make all of your dinner guests come back for more. Make sure to crisp it up first so that it adds a crunch to the soup.
2. Don’t skimp on the garlic – Garlic cloves add an extra layer of flavor that will take your chowder from good to great. Don’t be shy when adding minced garlic to the pot, this ingredient can truly enhance the taste of your dish.
3. Go heavy on the thyme – Thyme is a great herb that brings out the natural flavor of clams. Make sure you add a generous amount to your soup, and don’t cut corners with dried thyme – fresh thyme is recommended.
4. Be aware of the cayenne – Cayenne pepper can quickly overpower a dish if used too heavily. Start off small, and add more as needed once you have tasted test it.
5. Liquids should be prioritized- If you want your chowder to be thick and creamier, make sure you use half-and-half rather than whole milk or cream when preparing ingredients 1 and 1 ½ cups of clam juice.
6. Store ingredients properly- Ensure all parsley sprigs are removed before refrigerating or freezing leftover chowder.
7. Smoky shrimp- Thinly slice smoked shrimp about five minutes before serving time, then put them on top of your hot chowder.
8. Keep an eye on ingredient portions- Overuse of any key ingredients like onions celery or clams could leave an overwhelming taste in your mouth which might ruin the savory experience for anyone taking a bite.
With these tips in mind, you are sure to achieve perfect results every time with this delicious Rock and Roll BBQ Clam Chowder Recipe!
As you prepare to make this rock and roll BBQ clam chowder recipe, it’s understandable that you may have some questions along the way. Fear not, because I’ve compiled a list of frequently asked questions (FAQ) that will help guide you through any uncertainties you may face while cooking. From ingredient substitutions to storing leftovers, these answers will ensure that your homemade clam chowder turns out perfectly every time. So, let’s dive into the FAQ section!
How unhealthy is clam chowder?
According to Walsh, clam chowder may not be the healthiest choice when it comes to soups. It is known for its high fat, calorie, and sodium content. A typical serving size of 1 cup of clam chowder may contain around 180 calories with 20 grams of carbohydrates, 8 grams of fat, and 6 grams of protein.
What is the difference between clam chowder and New England clam chowder?
New England chowder, commonly known as “Boston-style” clam chowder, is a creamy soup made with clams, potatoes, onions, pork, butter, and milk. Unlike other regional styles, this chowder is thickened by the addition of milk or cream. This hearty chowder is often accompanied by oyster crackers for the perfect crunch.
What is the thickener in New England clam chowder?
According to Charlie Burke at The Heart of New England, true New England chowders do not have a thick consistency. They instead rely on the naturally occurring starch from potatoes to slightly thicken the broth along with the addition of milk or cream. This technique is what gives the chowder its authentic flavor.
What can I add to canned clam chowder to make it better?
For this recipe, we will be using a large can of clam chowder, a 5 oz can of clams, a quarter cup of either milk or cream, and one tablespoon of olive oil or butter if preparing on the stovetop. We will also need one rib of celery that has been chopped, a quarter of an onion that has also been chopped, and two slices of pre-cooked bacon that have been chopped. To season the chowder, we will be using Old Bay Seasoning and fresh parsley.
In conclusion, the Rock and Roll BBQ Clam Chowder Recipe is one of the best chowders you’ll ever taste. It’s a combination of traditional New England clam chowder with a twist of BBQ that will blow your mind. The recipe is easy to follow with detailed instructions and tips for perfect results every time. Not only is it delicious, but it’s also very versatile and can be easily customized to your liking.
This chowder is perfect for any occasion and is sure to impress your guests, whether you’re hosting a backyard BBQ or just enjoying a Sunday dinner with family. The ingredients are readily available at any grocery store or market street, and substitutions are easy to make if needed.
Overall, this recipe is the ultimate comfort food that will transport you straight to the beachside clam shacks of New England. It’s a must-try for every seafood lover out there, so don’t hesitate to give this rock and roll BBQ clam chowder recipe a try!
Rock and Roll BBQ Clam Chowder Recipe
- 1/2 lb bacon
- 6 tablespoons butter
- 1 cup onion, finely chopped (1 large)
- 1 cup celery, finely chopped (4 ribs)
- 4 garlic cloves, minced
- 8 tablespoons all-purpose flour
- 3 (6 1/2 ounce) cans minced clams, and the juice
- 2 lbs red potatoes, peeled and chopped
- 8 ounces bottled clam juice
- 3 cups half-and-half
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon cayenne
- Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
- Add butter to the stock pot and heat over medium until butter is melted.
- Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
- Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
- Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
- Check the potatoes. When they are done -- SOUP'S ON!
- Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.