Smoked New England–Style Clam Chowdah

Smoke the Cream (don’t skip this):

1. Preheat Traeger grills to 180°F.
2. Pour cream into a 5–6 qt grill-safe enameled cast iron pan.
3. Smoke for 1 hour, whisk every 15 minutes.
4. Remove and set aside.

Chowder Base:

1. In a large 12–14 inch sauté pan, cook bacon over medium heat until fat renders & bacon is lightly crisp.
2. Add onion & leek; sweat until just tender.
3. Stir in garlic, parsley, dill, thyme, salt, & pepper.
4. Add clam juice & potatoes.
5. Bring to a boil, then simmer 15 minutes.
6. Add smoked cream & return to a gentle rolling boil.
7. Stir often and cook 10–15 minutes.

Thicken It:

1. Mix cornstarch and water into a smooth slurry.
2. Whisk into chowder.
3. Boil 3–4 minutes until thickened.
4. Transfer to a grill-safe pan.

Clams & Finish:

1. Gently fold in cherry stone clams with their juice.
2. Arrange whole clams on top and sprinkle with remaining parsley.
3. Grill uncovered at 275°F for 1 hour, stirring every 15 minutes, until potatoes are tender and clams open.

Season to taste - salt & pepper. Serve With oyster crackers or croutons.