New England Clam Chowder
Serves 1
Directions
- 1Small dice one red bell pepper by first cutting it into small strips, then running a knife through it.
- 2Small 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.
- 3Melt a couple tablespoons of butter (about 2-3 tbsp) over medium heat.
- 4Once the butter starts to foam, add the small diced Spanish onion and red bell pepper.
- 5Add a decent pinch of kosher salt and a pinch of black pepper.
- 6Cook the onions and peppers for 4 to 5 minutes until softened.
- 7Add about 4 to 5 minced garlic cloves and cook for about 30 seconds.
- 8Add another 2 to 3 tablespoons of butter.
- 9Once 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.
- 10Add about 2 cups of milk gradually, letting the mixture come to a simmer with each addition to prevent lumps.
- 11Once the milk comes to a simmer, add 2 large cans of chopped clams and their liquid (about 3 pounds total).
- 12Bring 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.
- 13Add about 2 cups of heavy cream, half and half, or more milk.
- 14Follow with some chopped thyme and parsley.
- 15Bring the chowder back to a simmer and taste.
Ingredients
- 1 Spanish onion, small diced
- 1 red bell pepper, small diced
- 4 cloves garlic cloves, minced
- 1 potato, small diced
- 4 tbsp butter
- 3 pieces bacon, chopped and crisped
- pinch kosher salt
- pinch black pepper
- 5 tbsp flour
- 2 cups milk
- 2 cans large cans chopped clams and liquid
- 2 sprigs fresh thyme leaves, minced
- 0.5 cup fresh parsley leaves, minced
- 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.
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