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
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