1Small dice one red bell pepper by first cutting it into small strips, then running a knife through it.
2Small dice one red bell pepper by first cutting it into small strips, then running a knife through it.
3Small dice one red bell pepper by first cutting it into small strips, then running a knife through it.
4Small dice one potato by cutting it into slabs about the size of a small dice. If nervous, cut one end off, flip on its side, then cut into slabs and then sticks, then turn sticks 90 degrees to dice.
5Small dice one potato by cutting it into slabs about the size of a small dice. If nervous, cut one end off, flip on its side, then cut into slabs and then sticks, then turn sticks 90 degrees to dice.
6Small dice one potato by cutting it into slabs about the size of a small dice. If nervous, cut one end off, flip on its side, then cut into slabs and then sticks, then turn sticks 90 degrees to dice.
7Melt a couple tablespoons of butter (about 2-3 tbsp) over medium heat.
8Melt a couple tablespoons of butter (about 2-3 tbsp) over medium heat.
9Melt a couple tablespoons of butter (about 2-3 tbsp) over medium heat.
10Once the butter starts to foam, add the small diced Spanish onion and red bell pepper.
11Once the butter starts to foam, add the small diced Spanish onion and red bell pepper.
12Once the butter starts to foam, add the small diced Spanish onion and red bell pepper.
13Add a decent pinch of kosher salt and a pinch of black pepper.
14Add a decent pinch of kosher salt and a pinch of black pepper.
15Add a decent pinch of kosher salt and a pinch of black pepper.
16Cook the onions and peppers for 4 to 5 minutes until softened.
17Cook the onions and peppers for 4 to 5 minutes until softened.
18Cook the onions and peppers for 4 to 5 minutes until softened.
19Add about 4 to 5 minced garlic cloves and cook for about 30 seconds.
20Add about 4 to 5 minced garlic cloves and cook for about 30 seconds.
21Add about 4 to 5 minced garlic cloves and cook for about 30 seconds.
22Add another 2 to 3 tablespoons of butter.
23Add another 2 to 3 tablespoons of butter.
24Add another 2 to 3 tablespoons of butter.
25Once all the butter has melted, add about 5 tablespoons of flour (equal parts to the total butter used) to create a roux. Stir until all the flour is saturated into the butter and coats the vegetables.
26Once all the butter has melted, add about 5 tablespoons of flour (equal parts to the total butter used) to create a roux. Stir until all the flour is saturated into the butter and coats the vegetables.
27Once all the butter has melted, add about 5 tablespoons of flour (equal parts to the total butter used) to create a roux. Stir until all the flour is saturated into the butter and coats the vegetables.
28Add about 2 cups of milk gradually, letting the mixture come to a simmer with each addition to prevent lumps.
29Add about 2 cups of milk gradually, letting the mixture come to a simmer with each addition to prevent lumps.
30Add about 2 cups of milk gradually, letting the mixture come to a simmer with each addition to prevent lumps.
31Once the milk comes to a simmer, add 2 large cans of chopped clams and their liquid (about 3 pounds total).
32Once the milk comes to a simmer, add 2 large cans of chopped clams and their liquid (about 3 pounds total).
33Once the milk comes to a simmer, add 2 large cans of chopped clams and their liquid (about 3 pounds total).
34Bring to a gentle simmer and cook for about 15 to 20 minutes until the potatoes are fully cooked and the raw flour flavor cooks out of the roux. Stir and scrape the bottom and corners of the pot.
35Bring to a gentle simmer and cook for about 15 to 20 minutes until the potatoes are fully cooked and the raw flour flavor cooks out of the roux. Stir and scrape the bottom and corners of the pot.
36Bring to a gentle simmer and cook for about 15 to 20 minutes until the potatoes are fully cooked and the raw flour flavor cooks out of the roux. Stir and scrape the bottom and corners of the pot.
37Add about 2 cups of heavy cream, half and half, or more milk.
38Add about 2 cups of heavy cream, half and half, or more milk.
39Add about 2 cups of heavy cream, half and half, or more milk.
40Follow with some chopped thyme and parsley.
41Follow with some chopped thyme and parsley.
42Follow with some chopped thyme and parsley.
43Bring the chowder back to a simmer and taste.
44Bring the chowder back to a simmer and taste.
45Bring the chowder back to a simmer and taste.
Ingredients
1 Spanish onion, small diced
1 Spanish onion, small diced
1 Spanish onion, small diced
1 red bell pepper, small diced
1 red bell pepper, small diced
1 red bell pepper, small diced
4 cloves garlic cloves, minced
4 cloves garlic cloves, minced
4 cloves garlic cloves, minced
1 potato, small diced
1 potato, small diced
1 potato, small diced
4 tbsp butter
4 tbsp butter
4 tbsp butter
3 pieces bacon, chopped and crisped
3 pieces bacon, chopped and crisped
3 pieces bacon, chopped and crisped
pinch kosher salt
pinch kosher salt
pinch kosher salt
pinch black pepper
pinch black pepper
pinch black pepper
5 tbsp flour
5 tbsp flour
5 tbsp flour
2 cups milk
2 cups milk
2 cups milk
2 cans large cans chopped clams and liquid
2 cans large cans chopped clams and liquid
2 cans large cans chopped clams and liquid
2 sprigs fresh thyme leaves, minced
2 sprigs fresh thyme leaves, minced
2 sprigs fresh thyme leaves, minced
0.5 cup fresh parsley leaves, minced
0.5 cup fresh parsley leaves, minced
0.5 cup fresh parsley leaves, minced
2 cups heavy cream, half and half, or milk
2 cups heavy cream, half and half, or milk
2 cups heavy cream, half and half, or milk
Equipment
knifepot
Tips
To add liquid to a roux without lumps, start with a little bit and let the mixture come to a simmer with each addition of liquid.
When stirring, scrape the bottom and corners of the pot to prevent the roux from sticking.