Directions
- 1Cut a bell pepper once down the middle.
- 2Remove the seeds from the bell pepper.
- 3Small dice the bell pepper by first cutting it into small strips and then running a knife through it.
- 4Add the diced bell pepper to already small-diced Spanish onion.
- 5Small dice a potato by cutting it into slabs, then into sticks, and finally dicing it.
- 6Melt about two tablespoons of butter over medium heat.
- 7Once the butter starts to foam, add the diced onions and peppers.
- 8Add a decent pinch of kosher salt and a pinch of black pepper.
- 9After about 4-5 minutes, once the onions and peppers have softened, add about 3-4 pieces of chopped and crisped bacon.
- 10Add about 4-5 minced garlic cloves.
- 11Let the garlic cook for about 30 seconds, then add another 2-3 tablespoons of butter.
- 12Once all the butter has melted, add about five total tablespoons of flour to thicken the mixture (to create a roux).
- 13Stir the mixture around until all the flour is saturated into the butter.
- 14Add about two cups of milk, starting with a small amount to avoid lumps and letting it come to a simmer with each addition.
- 15Once the two cups of milk come to a simmer, add two large cans of chopped clams and their liquid.
- 16Bring the mixture to a gentle simmer until the potatoes are fully cooked (about 15-20 minutes).
- 17Add about two cups of heavy cream, half-and-half, or more milk.
- 18Add some chopped thyme and parsley.
- 19Bring the chowder back to a simmer and taste it.
- 20Serve the New England clam chowder.
Ingredients
- 1 red bell pepper
- 1 Spanish onion
- 2 tablespoons butter
- 1 pinch kosher salt
- 1 pinch black pepper
- 3 pieces bacon
- 4 garlic cloves
- 2 tablespoons butter
- 5 tablespoons flour
- 2 cups milk
- 3 pounds chopped clams
- 2 cups heavy cream
- 1 handful thyme
- 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.
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