Phil’s Cockle Chowder

Preparation info
  • Serves


    • Difficulty


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.


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


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