New England Clam Chowder


  • 1lb. bacon
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2.5lbs. potatoes, diced
  • 2 tbsp garlic, chopped
  • 8oz butter
  • 1 cup flour
  • 6 x 6oz cans chopped clams
  • 2 tbsp Colden's Freakin' Greek Rub 
  • 1 gal milk
  • 2L heavy cream


  • Pre-heat Matador to medium heat.
  • Add the chopped bacon and cook until rendered (4-5 minutes), being careful to not brown the bacon.
  • Add the onions and celery and sweat for 3-4 minutes.
  • Add the chopped potatoes and sweat for 3-4 minutes. 
  • Add the chopped garlic and cook for 1-2 minutes, then move to the Front Row.
  • Add the butter to the bull ring and melt, then add the flour and Greek rub to prepare a roux.
  • Mix all together, then add the chopped clams and juice.
  • Add the milk and heavy cream and allow to simmer for 15-20 minutes.