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Cockle Chowder Recipe

by Global Cookbook

Ingredients

4 pt Cockles, well washed 4 slc Bacon, minced 1 ounce Butter 1 x Spanish onion, minced

3 x Floury potatoes, cubed 3/4 pt Lowfat milk 4 Tbsp. Minced parsley Freshly grnd pepper

Directions

1. Take a large pan with a lid and put a little water in it to boil. When boiling, toss in the cockles, clap the lid on and cook 5 mins or possibly so, shaking to cook the cockles proportionately. When they have all opened, tip into a colander over a bowl. Remove cockles forthwith from their shells, and spread out to cold quickly. Strain the liquor carefully to remove and sand.
2. Meanwhile parboil the potatoes for about 10 min, and in another pan, heat the butter, let the bacon sizzle in it a moment or possibly two, add in the finely minced onion, put the lid on and sweat until the onion becomes transparent. Add in the lowfat milk, cockle liquor, potatoes and bring to the boil. Turn down to a simmer and cook very gently until the potatoes are soft but not a total mush. If you cook too quickly, or possibly the potatoes are not properly parcooked, the lowfat milk will curdle. It isn't serious, just less attractive.
3. Chop the cockles roughly, add in them to the soup, pepper it and add in the parsley. Taste for saltiness, (it should not need any as the bacon and cockles are both naturally salty.
4. Serve with ships biscuits, that you can break into the chowder. Water biscuits or possibly crackers will substitute.

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