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Grilled Tomato Clam Chowder and Crostini's
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DrZaius
Posts: 1,481
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...
First thing that you need to do is to grill some tomato's. I used a combination of whole and grape...
While they are grilling you need to steam 8lbs Cherrystone Clams with 16oz clam juice...
Once steamed pull them and give the clams a rough chop and set aside...
Empty the packs of the grilled tomato's into a food possessor and pulse a couple of times...
Here are the rest of the ingredients ready to go...
First sweat some onions...
Add the garlic...
Then the reserved clam juice, Chicken broth, Potato's, Fresh Thyme, and a Bay Leaf...
Then add the tomato's and Clams...
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...
Then spread over sliced Ciabatta Bread...
Then Grill, Watch out for Flame ups...
Then Sprinkle on some of your favorite cheese...
And here is the final product...
Thanks for hangin out!
See You Later...
most of the ingredients...
First thing that you need to do is to grill some tomato's. I used a combination of whole and grape...
While they are grilling you need to steam 8lbs Cherrystone Clams with 16oz clam juice...
Once steamed pull them and give the clams a rough chop and set aside...
Empty the packs of the grilled tomato's into a food possessor and pulse a couple of times...
Here are the rest of the ingredients ready to go...
First sweat some onions...
Add the garlic...
Then the reserved clam juice, Chicken broth, Potato's, Fresh Thyme, and a Bay Leaf...
Then add the tomato's and Clams...
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...
Then spread over sliced Ciabatta Bread...
Then Grill, Watch out for Flame ups...
Then Sprinkle on some of your favorite cheese...
And here is the final product...
Thanks for hangin out!
See You Later...
This is the greatest signature EVAR!
Comments
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Very nice cook Doc!
Good to see you didn't break a leg off your PS ala OKC! :woohoo: :woohoo:aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Thanks great post. Tim :P
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Nice. Think I'll borrow that one.
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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 redfukahwee maineyou can lead a fish to water but you can not make him drink it
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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! -
i like all clam chowder 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 wayfukahwee maineyou can lead a fish to water but you can not make him drink it
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Wow, nice job buddy! You are restoring my faith!
BD -
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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!
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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
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Nice Manhattan clam chowder. I'm sure the crostini complimented the chowder. Thanks for sharing.
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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.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
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.
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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:fukahwee maineyou can lead a fish to water but you can not make him drink it
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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: -
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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 palhappy 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
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BEAUTIFUL!!!!!
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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. ThanksThis is the greatest signature EVAR!
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