Uploaded April 2019 | Updated September 2026, 3 weeks ago
Clam Chowder Supreme
(For a 14” Deep Camp Oven)
Ingredients:
2 lbs. of bacon diced
2 medium sweet yellow onions diced
2 qts. heavy whipping cream
1 qt. clam juice
4 lbs. yukon gold potatoes diced
3 lbs. cooked clams chopped
2 tbsp. ground mustard
3 tbsp. old bay seasoning
all purpose flour (thickener if needed)
Broiled Top Crust Ingredients:
smoked cheddar cheese grated
smoked gouda cheese grated
cooked jumbo shrimp
raw scallops
cooked crab meat
Garnish:
fresh parsley chopped
old bay seasoning
Note: Additional seafoods may be added to the chowder to make a Seafood Chowder
Directions:
1. Start off by placing a 14 deep oven over a full layer of briquettes.
2. Brown diced bacon not too fast or too hot... You want the grease.
3. Add 2 diced onions.
4. When the onions start to turn translucent, add the clam juice and heavy whipping cream.
5. Slice and dice the potatoes and add them to the mixture... Let this cook for two hours using a tight ring of briquettes under the oven wall and one tight outer ring with a loose inner ring of briquettes on the lid. Change briquettes every hour.
6. When the base begins to thicken and the potatoes start to cook... Add old bay seasoning, mustard and clams. Lift the lid occasionally to make sure it's not boiling and stir while the lid is off, checking to see if flour needs to be added for thickening.
(Total cooking time is approximately 4 hours)
7. Sauté the seafood for top crust in butter, until slightly browned and set aside.
8. Dish the chowder into single serving cast iron vessels (5”, 6” ovens with lid or smaller vessels without lid)
9. Add cheese, sautéed seafood and broil for 20-30 minutes, by adding top heat only to oven lid. (Smaller vessels without lid may be grouped into a large oven)
10. Garnish broiled top with a sprinkling of Old Bay Seasoning and Chopped Parsley. Enjoy!!!
Clam Chowder Supreme
(For a 14” Deep Camp Oven)
Ingredients:
2 lbs. of bacon diced
2 medium sweet yellow onions diced
2 qts. heavy whipping cream
1 qt. clam juice
4 lbs. yukon gold potatoes diced
3 lbs. cooked clams chopped
2 tbsp. ground mustard
3 tbsp. old bay seasoning
all purpose flour (thickener if needed)
Broiled Top Crust Ingredients:
smoked cheddar cheese grated
smoked gouda cheese grated
cooked jumbo shrimp
raw scallops
cooked crab meat
Garnish:
fresh parsley chopped
old bay seasoning
Note: Additional seafoods may be added to the chowder to make a Seafood Chowder
Directions:
1. Start off by placing a 14 deep oven over a full layer of briquettes.
2. Brown diced bacon not too fast or too hot... You want the grease.
3. Add 2 diced onions.
4. When the onions start to turn translucent, add the clam juice and heavy whipping cream.
5. Slice and dice the potatoes and add them to the mixture... Let this cook for two hours using a tight ring of briquettes under the oven wall and one tight outer ring with a loose inner ring of briquettes on the lid. Change briquettes every hour.
6. When the base begins to thicken and the potatoes start to cook... Add old bay seasoning, mustard and clams. Lift the lid occasionally to make sure it's not boiling and stir while the lid is off, checking to see if flour needs to be added for thickening.
(Total cooking time is approximately 4 hours)
7. Sauté the seafood for top crust in butter, until slightly browned and set aside.
8. Dish the chowder into single serving cast iron vessels (5”, 6” ovens with lid or smaller vessels without lid)
9. Add cheese, sautéed seafood and broil for 20-30 minutes, by adding top heat only to oven lid. (Smaller vessels without lid may be grouped into a large oven)
10. Garnish broiled top with a sprinkling of Old Bay Seasoning and Chopped Parsley. Enjoy!!!
