Four Is More Recipe

Prepare clams

If using live clams, scrub shells under cold water. Place clams in a large pot with 120 ml (1/2 cup) water, cover, and steam over medium-high heat until they open, 5–8 minutes. Remove clams as they open, reserving the cooking liquid. When cool enough to handle, remove clams from shells and coarsely chop half; leave the rest whole. Strain the reserved cooking liquid through a fine sieve or cheesecloth into a measuring cup and add water as needed to make 480 ml total clam juice if required.

Cook bacon and aromatics

In a heavy 4- to 6-quart pot over medium heat, cook the bacon, cut into 1/2-inch pieces, until crisp and fat is rendered, 6–8 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, leaving the fat in the pot. Add butter to the bacon fat. When butter is melted, add the finely diced onion and diced celery and sweat gently until softened but not browned, 6–8 minutes.

Make roux and deglaze

Sprinkle the flour over the softened vegetables and stir to coat; cook 2 minutes to remove raw flour taste. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2 minutes.

Simmer potatoes and clams

Stir in the reserved clam juice (and additional water if needed) and add the bay leaf, thyme sprigs, and diced potatoes. Bring to a gentle simmer and cook until potatoes are tender, about 12–15 minutes.

Finish chowder

Remove and discard thyme stems and bay leaf. Reduce heat to low and stir in the milk and cream. Add the chopped and whole clams and cooked bacon. Warm gently (do not boil) until heated through, about 3–4 minutes. Season with salt and freshly ground black pepper to taste. If chowder is too thick, thin with a little extra milk or clam juice to reach desired consistency.

Serve

Ladle chowder into bowls and garnish with chopped fresh parsley and a lemon wedge on the side. Serve warm with crusty bread.

Brown venison

Heat olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Add the ground venison in a single layer and sear without stirring for 2 minutes, then break up with a spoon and continue to brown until no longer pink, about 6–8 minutes. Use a spoon to transfer excess rendered liquid if the meat steams rather than browns.

Cook vegetables and aromatics

Add the diced onion and bell pepper to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build flavor

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the cumin, chili powder, dried oregano, brown sugar, chipotle in adobo (or smoked paprika + cayenne), salt, and pepper; cook 1 minute to bloom the spices.

Add tomatoes, stock and simmer

Pour in the crushed tomatoes and beef/venison stock, scraping any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low and partially cover. Simmer gently for 45–60 minutes, stirring occasionally, until flavors meld and chili thickens. If it reduces too much, add small amounts of stock or water to adjust consistency.

Finish chili

Stir in the drained kidney beans and chopped dark chocolate (or cocoa) and simmer another 10–15 minutes to heat through and allow chocolate to integrate. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed.

Serve

Ladle chili into bowls and serve with lime wedges, chopped cilantro, shredded cheese, and sour cream as desired. Leftovers improve after a day; store cooled chili in the refrigerator up to 4 days or freeze for longer storage.