Phil’s Cockle Chowder

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

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

Americas
United States
New England
Soup

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