# New England Clam Chowder

A classic New England clam chowder, made with a roux and featuring bell pepper, bacon, and chopped clams.

- Total time: 25 min
- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- cutting board
- bowl
- pot
- wooden spoon
- ladle

## 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.

## Source

- Original video: https://www.youtube.com/shorts/cN03ndH22Kk
- Recipe page: https://www.cliprecipe.com/recipe/1e4a4343-d460-4339-b02b-4d6a05b9b5fe
- Extracted: 2025-11-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt