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Grilled Tomato Clam Chowder and Crostini's

DrZaiusDrZaius Posts: 1,481
edited 4:21AM in EggHead Forum
I did some Clam Chowder this weekend that was very very good and a definite Do-Again! Everything came out perfect and the Grilled Tomato's were the bomb and they added and incredible amount of flavor to the dish. Here it goes!

most of the ingredients...

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First thing that you need to do is to grill some tomato's. I used a combination of whole and grape...
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While they are grilling you need to steam 8lbs Cherrystone Clams with 16oz clam juice...
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Once steamed pull them and give the clams a rough chop and set aside...
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Empty the packs of the grilled tomato's into a food possessor and pulse a couple of times...
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Here are the rest of the ingredients ready to go...
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First sweat some onions...
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Add the garlic...
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Then the reserved clam juice, Chicken broth, Potato's, Fresh Thyme, and a Bay Leaf...
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Then add the tomato's and Clams...
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Now that is done here is some Crostini's that were a perfect go-together for the chowder...


EVOO with Garlic, Salt, Pepper, and Fresh Parsley...

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Then spread over sliced Ciabatta Bread...
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Then Grill, Watch out for Flame ups...

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Then Sprinkle on some of your favorite cheese...

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And here is the final product...
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Thanks for hangin out!

See You Later...
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Comments

  • loco_engrloco_engr Posts: 3,673
    Very nice cook Doc!
    Good to see you didn't break a leg off your PS ala OKC! :woohoo: :woohoo:
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks great post. Tim :P
  • EggsakleyEggsakley Posts: 1,014
    Nice. Think I'll borrow that one.
  • fishlessmanfishlessman Posts: 17,522
    good looking cook, i like tomatoes with seafood, but to serve that up here it would need a name change, i think there is a new england law that clam chowdahs cant be red ;)
  • DrZaiusDrZaius Posts: 1,481
    fishlessman wrote:
    good looking cook, i like tomatoes with seafood, but to serve that up here it would need a name change, i think there is a new england law that clam chowdahs cant be red ;)

    I think that is what attracted me to the recipe. The fact that is was not the traditional creamy white base soup. It was super good regardless of the style.
    This is the greatest signature EVAR!
  • fishlessmanfishlessman Posts: 17,522
    i like all clam chowder B) the creamy white is boston taking over newengland, the chowder i used to eat around here was more clear, havent seen it served for along time that way
  • Wow, nice job buddy! You are restoring my faith!

    BD
  • DrZaiusDrZaius Posts: 1,481
    Glad you liked it Bruce.
    This is the greatest signature EVAR!
  • MaineggMainegg Posts: 7,787
    we do the clear with just the clams and their juice, taters and onions and celery, butter, salt and pepper. simple and basic and full of flavor. That looks really good though!
  • thechief96thechief96 Posts: 1,908
    That all looks fantastic. I now know another way to help get rid of my tomatoes. I have 16 plants growing. :) I think I missed it, where in the recipe was the miller used? ;)
    Dave San Jose, CA The Duke of Loney
  • eenie meenieeenie meenie Posts: 4,392
    Nice Manhattan clam chowder. :) I'm sure the crostini complimented the chowder. Thanks for sharing.
  • thirdeyethirdeye Posts: 7,428
    Nice pictorial. I do a similar meal often.

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    For whatever the use...I always did my tomatoes in a flat pan, but when I want more than one flavor of seasoning, I put them in cupcake tins and season each compartment differently.

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Don't let them Yankies get to you Doug they think my Philly Cheese stake with shrimps is all wrong as well! :laugh: They just never knew that their chowder needed some fresh tomatoe in it! ;) Really great job on the meal. Think I'll save this one but some how with 101 expected I think I'll wait till Fall.
  • fishlessmanfishlessman Posts: 17,522
    the way they make them cheese steaks down south in philly is all wrong, we would use real cheese :laugh: i would eat that chowdah in a heartbeat though. ;) up here the south starts in south boston then go north to find yankees :laugh: :laugh: :laugh:
  • Little ChefLittle Chef Posts: 4,725
    DrZaius: I grew up in New England, and nothing beat a hot bowl of soup on a cold day. As a result, I could eat soup 365 days a year, 10* or 100*, doesn't matter.
    Your "chowda" looks phenominal!! Looks good and brothy, with just enough tomato to give it a nice zip! Looks truly great, and love the crostinis. Let me know next time you're making it.... :laugh:
  • DrZaiusDrZaius Posts: 1,481
    Thanks LC

    B)
    This is the greatest signature EVAR!
  • BENTEBENTE Posts: 8,337
    wow man what a cook!!! looked really good...


    i have been thinking about this roasted tomato thing. i have two plants that look like they will be putting off some 'maters' soon... so here is my question. the last time i seen tomatoes done they were done in a alminum pie tin. or on a pizza screen. what are the advantages to wrapping them up all the way?


    i also wanted to ask how you can get your platesetter sooooo clean :ohmy: mine is looking a little grimy i was thinking about inviting jason over so i could see if i could get a brand new one like yours :pinch:


    hope alls well pal

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • HossHoss Posts: 14,587
    BEAUTIFUL!!!!! ;)
  • DrZaiusDrZaius Posts: 1,481
    thirdeye wrote:
    Nice pictorial. I do a similar meal often.

    For whatever the use...I always did my tomatoes in a flat pan, but when I want more than one flavor of seasoning, I put them in cupcake tins and season each compartment differently.

    I love the pie tin idea. Thanks
    This is the greatest signature EVAR!
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