Name: Phil’s Cockle Chowder
Yield: Serves 4–6
Cuisine: American
Ingredients: some parsley, chopped finely; cream crackers; 12 oz (350 g) cockles, fresh or frozen, but not in vinegar (see Note); salt and freshly ground black pepper; ¼ green pepper, chopped finely; 3 slices of streaky bacon, cut into ¼-inch (5 mm) strips; 1 pint (600 ml) milk; 1 small onion, chopped finely; 2 tablespoons (2 X 15 ml spoon) plain flour; 1 medium-size potato, peeled and diced; 1 small stick of celery, chopped finely; 1 oz (25 g) butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

Clam chowder is a great speciality up and down the east coast of New England. Since clams are hard to come by here, my ingenious American neighbour Phil Brown devised this very acceptable version.

Ingredients

¼ green pepper, chopped finely
1 small stick of celery, chopped finely
1 medium-size potato

Method

Put the pepper, celery and potato in a pan with just enough water to cover and simmer for about 10 minutes, until the vegetables are tender but firm. Put the pan to one side. Heat the butter in a frying pan and sauté the bacon and onion until they are soft but not brown. Sprinkle in the flour and cook for a further few minutes.

Place the milk in the top of a double saucepan (or a bowl o