Description
A British take on a San Francisco classic
Ingredients
Scale
- 3 sticks celery
- 1 onion
- 3 cloves garlic
- 1/2kg / 1 lb new potatoes
- 2 rashers streaky bacon (optional)
- 500ml / 2 cups stock (fish, vegetable or chicken)
- 100g / 3/4 cup butter
- 75g / 3/4 cup plain flour
- 600ml / 2 1/2 cups single cream (half and half)
- 100ml / 1/2 cup semi-skimmed milk
- 100ml / 1/2 cup dry white wine
- 300g / 10oz shelled cockles (or 3 standard jars, drained)
- 2 tsp salt
- 1/2 tsp pepper
- 1 round, crusty bread roll per person
- Handful of parsley, chopped, to garnish
Instructions
- In a food processor, finely chop the celery, onion, garlic and potatoes put them into a large saucepan.
- Cut the bacon into short strips and add to the pot, then cover with the stock and boil gently for 20 minutes.
- In another saucepan, melt the butter then add the flour, stirring it into a nutty brown roux. Slowly whisk in the cream and milk, then the wine.
- Stir the sauce into the vegetable pot, add the cockles and season to taste.
- Carefully cut off the tops of the bread rolls and gently hollow out the insides without breaking the crust.
- Ladle some chowder into each bowl, garnish with parsley and serve along with the lids for dipping.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: British/American