18th Century Clam Chowder Cooked Over Fire | Authentic New England Recipe

Tommy the Butcher is taking it back to old-school New England with a live fire clam chowder cooked right over a bed of coals. In this Wise Guys BBQ episode, Tommy shows you how to make an authentic New England-style clam chowder using fresh top neck clams, grilled corn, thick-cut bacon, Yukon Gold potatoes, clam juice, half-and-half, and a cast iron Dutch oven. This isn’t the heavy, pasty chowder you might be used to. This version is bright, fresh, briny, and packed with real clam flavor. You’ll learn how to open clams on the grill, save that natural clam juice, build flavor with bacon and vegetables, manage a live coal bed, and finish the chowder with just enough dairy to keep it rich without covering up the taste of the sea. If you love New England clam chowder, Dutch oven cooking, campfire recipes, seafood recipes, or backyard live fire cooking, this one is for you. Get outside, gather around the fire, and cook along with Tommy the Butcher. 00:00 18th Century New England Clam Chowder Recipe 00:41 Open Fire Dutch Oven Clam Chowder Setup 01:37 Grilling Fresh Clams for Chowder 04:30 Grilling Corn & Prepping the Ingredients 09:33 Building the Live Fire Coal Bed 12:01 Cooking the Chowder Base with Bacon & Vegetables 14:20 Adding Clam Juice, Potatoes & Grilled Corn 16:08 Adding Fresh Clams & Half-and-Half 17:43 New England Clam Chowder Taste Test 18:21 Final Thoughts on Open Fire Clam Chowder #ClamChowder #NewEnglandClamChowder #DutchOvenCooking #LiveFireCooking #CampfireCooking #WiseGuysBBQ #SeafoodRecipe #BBQRecipes #OpenFireCooking #TommyTheButcher #recipe #cooking