This video is the last in a series of three Baja videos from the recent Seafood expedition to San Quintin that my friend Kris and I took a few weeks back. We scored a dozen huge Pismo clams fresh from the deserted beaches surrounding San Quintin and used the Mojoe Griddle to pop them open and stream them. Then they went in into the Dutch oven chowder pot with milk, potatoes, bacon, garlic and cayenne pepper. We used a Camp Chef stove in front of our hotel room at the Old Mill Hotel right on San Quintin Bay!
YUM! Here's the link to the video:
https://youtu.be/Gm1JNNSvd-kCam
Topic: Baja Clam Chowder using a Mojoe Griddle and Dutch Oven (Read 873 times)