New England Clam Chowder
Directions
- 1Cut a bell pepper once down the middle.
- 2Cut a bell pepper once down the middle.
- 3Cut a bell pepper once down the middle.
- 4Remove the seeds from the bell pepper.
- 5Remove the seeds from the bell pepper.
- 6Remove the seeds from the bell pepper.
- 7Small dice the bell pepper by first cutting it into small strips and then running a knife through it.
- 8Small dice the bell pepper by first cutting it into small strips and then running a knife through it.
- 9Small dice the bell pepper by first cutting it into small strips and then running a knife through it.
- 10Add the diced bell pepper to already small-diced Spanish onion.
- 11Add the diced bell pepper to already small-diced Spanish onion.
- 12Add the diced bell pepper to already small-diced Spanish onion.
- 13Small dice a potato by cutting it into slabs, then into sticks, and finally dicing it.
- 14Small dice a potato by cutting it into slabs, then into sticks, and finally dicing it.
- 15Small dice a potato by cutting it into slabs, then into sticks, and finally dicing it.
- 16Melt about two tablespoons of butter over medium heat.
- 17Melt about two tablespoons of butter over medium heat.
- 18Melt about two tablespoons of butter over medium heat.
- 19Once the butter starts to foam, add the diced onions and peppers.
- 20Once the butter starts to foam, add the diced onions and peppers.
- 21Once the butter starts to foam, add the diced onions and peppers.
- 22Add a decent pinch of kosher salt and a pinch of black pepper.
- 23Add a decent pinch of kosher salt and a pinch of black pepper.
- 24Add a decent pinch of kosher salt and a pinch of black pepper.
- 25After about 4-5 minutes, once the onions and peppers have softened, add about 3-4 pieces of chopped and crisped bacon.
- 26After about 4-5 minutes, once the onions and peppers have softened, add about 3-4 pieces of chopped and crisped bacon.
- 27After about 4-5 minutes, once the onions and peppers have softened, add about 3-4 pieces of chopped and crisped bacon.
- 28Add about 4-5 minced garlic cloves.
- 29Add about 4-5 minced garlic cloves.
- 30Add about 4-5 minced garlic cloves.
- 31Let the garlic cook for about 30 seconds, then add another 2-3 tablespoons of butter.
- 32Let the garlic cook for about 30 seconds, then add another 2-3 tablespoons of butter.
- 33Let the garlic cook for about 30 seconds, then add another 2-3 tablespoons of butter.
- 34Once all the butter has melted, add about five total tablespoons of flour to thicken the mixture (to create a roux).
- 35Once all the butter has melted, add about five total tablespoons of flour to thicken the mixture (to create a roux).
- 36Once all the butter has melted, add about five total tablespoons of flour to thicken the mixture (to create a roux).
- 37Stir the mixture around until all the flour is saturated into the butter.
- 38Stir the mixture around until all the flour is saturated into the butter.
- 39Stir the mixture around until all the flour is saturated into the butter.
- 40Add about two cups of milk, starting with a small amount to avoid lumps and letting it come to a simmer with each addition.
- 41Add about two cups of milk, starting with a small amount to avoid lumps and letting it come to a simmer with each addition.
- 42Add about two cups of milk, starting with a small amount to avoid lumps and letting it come to a simmer with each addition.
- 43Once the two cups of milk come to a simmer, add two large cans of chopped clams and their liquid.
- 44Once the two cups of milk come to a simmer, add two large cans of chopped clams and their liquid.
- 45Once the two cups of milk come to a simmer, add two large cans of chopped clams and their liquid.
- 46Bring the mixture to a gentle simmer until the potatoes are fully cooked (about 15-20 minutes).
- 47Bring the mixture to a gentle simmer until the potatoes are fully cooked (about 15-20 minutes).
- 48Bring the mixture to a gentle simmer until the potatoes are fully cooked (about 15-20 minutes).
- 49Add about two cups of heavy cream, half-and-half, or more milk.
- 50Add about two cups of heavy cream, half-and-half, or more milk.
- 51Add about two cups of heavy cream, half-and-half, or more milk.
- 52Add some chopped thyme and parsley.
- 53Add some chopped thyme and parsley.
- 54Add some chopped thyme and parsley.
- 55Bring the chowder back to a simmer and taste it.
- 56Bring the chowder back to a simmer and taste it.
- 57Bring the chowder back to a simmer and taste it.
- 58Serve the New England clam chowder.
- 59Serve the New England clam chowder.
- 60Serve the New England clam chowder.
Ingredients
- 1 red bell pepper
- 1 red bell pepper
- 1 red bell pepper
- 1 Spanish onion
- 1 Spanish onion
- 1 Spanish onion
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons butter
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 3 pieces bacon
- 3 pieces bacon
- 3 pieces bacon
- 4 garlic cloves
- 4 garlic cloves
- 4 garlic cloves
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons butter
- 5 tablespoons flour
- 5 tablespoons flour
- 5 tablespoons flour
- 2 cups milk
- 2 cups milk
- 2 cups milk
- 3 pounds chopped clams
- 3 pounds chopped clams
- 3 pounds chopped clams
- 2 cups heavy cream
- 2 cups heavy cream
- 2 cups heavy cream
- 1 handful thyme
- 1 handful thyme
- 1 handful thyme
- 1 handful parsley
- 1 handful parsley
- 1 handful parsley
Equipment
knifecutting boardbowlpotwooden spoonladle
Tips
- To easily cut a potato into slabs, cut one end off to create a flat surface, then flip it onto that surface before slicing.
- To avoid lumps when making a roux, start by adding a small amount of liquid, letting it come to a simmer, and then gradually adding more liquid.
- Scrape the bottom and corners of the pot when stirring the roux, as it tends to stick there.