How to Cook Cockle Chowder

How to Cook Cockle Chowder

Serves: 6

Preparation time: 10 mims

Cooking time: 30 mins

Ingredients needed to make Cockle Chowder:

  • 2 lb 4 oz fresh live cockles
  • 3 rashers smoked bacon, rindless and chopped into ½’’ slices
  • 2 celery stalks, trimmed and sliced
  • 10 ½ oz potatoes, peeled and coarsely chopped into ¾’’ chunks
  • 1 medium leek, trimmed, rinsed and finely sliced
  • Young celery stalks
  • Juice of ½ lemon
  • 10 fl oz chicken broth
  • 10 fl oz full-fat milk
  • 3 ½ fl oz white wine
  • 3 ½ fl oz double cream
  • 1 oz butter
  • 1 fresh bushy thyme sprig
  • 1 bay leaf
  • 2 tbsp all purpose flour
  • Fresh parsley leaves, roughly chopped
  • 6 large soda bread rolls

Cooking instructions for Cockle Chowder:

  • Rinse the cockles and get rid of the damaged shells or those remaining open.
  • Place them in a large bowl and pour in enough cold water to cover them.
  • Swirl the water for some time and drain them out.
  • Continue to do so for 3-4 times and drain them into a colander.
  • Heat a saucepan over high flame and toss them into it, along with 5 fl oz water and a splash of lemon juice.
  • Place a lid on top and cook the cockles for 5 minutes or until the shells snap open.
  • Drain them into a colander and set aside.
  • Add a knob of butter into a clean, larger saucepan, and melt over moderate heat until it foams.
  • Add the bacon, celery, onions as well as thyme sprig into it and drop in a bay leaf.
  • Sauté them for about 5 minutes, stirring often, until the veggies soften and caramelize slightly.
  • Throw in the potatoes and dust the flour over them.
  • Pour in stock, followed by milk and stir them all together to mix well.
  • Continue to cook the chowder until begins to simmer gently and cook likewise for about 15 minutes or until the potatoes are cooked through and the chowder thickens; stir it regularly all this time.
  • Throw away the bay leaf as well as thyme sprig and drain the cockles out into a bowl, using slotted spoon; get rid of the closed ones.
  • Add a splash of wine and cream into the soup and give it a nice stir along with leeks until well combined.
  • Adjust the seasonings and continue to simmer gently for 3 minutes and return the cockles into the pan.
  • Stir them into the soup and cook for another minute or until the shells are heated through.
  • Ladle it into warmed soup bowls and serve alongside soda bread rolls.

 Image credit: Wikimedia Commons

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