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Cockle Chowder

Cockle Chowder recipe image
This British soup features Cockles, well washed, Bacon, chopped, Butter. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 825.8
Dietary: Gluten-free
Description
This British soup features Cockles, well washed, Bacon, chopped, Butter. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 pint Cockles, well washed
  • 4 sl Bacon, chopped
  • 1 ounce Butter
  • 1 Spanish Onion, chopped
  • 3 Floury Potatoes, cubed
  • 3/4 pint Milk
  • 4 tablespoon Chopped parsley
Directions
  1. 1
    Freshly ground pepper Take a large pan with a lid and put a little water in it to boil.
  2. 2
    When boiling,
  3. 3
    toss in the cockles, clap the lid on and
  4. 4
    cook 5 mins or so, shaking to
  5. 5
    cook the cockles evenly.
  6. 6
    When they have all opened, tip into a colander over a bowl.
  7. 7
    Remove cockles forthwith from their shells, and spread out to cool quickly.
  8. 8
    Strain the liquor carefully to remove and sand.
  9. 9
    Meanwhile parboil the potatoes for about 10 minutes, and in another pan,
  10. 10
    melt the butter,
  11. 11
    let the bacon sizzle in it a moment or two,
  12. 12
    add the finely chopped onion, put the lid on and sweat till the onion becomes transparent.
  13. 13
    Add the milk, cockle liquor, potatoes and bring to the boil.
  14. 14
    Turn down to a simmer and cook very gently till the potatoes are soft but not a total mush.
  15. 15
    If you cook too quickly, or the potatoes are not properly parcooked, the milk will curdle.
  16. 16
    It isn't serious, just less attractive.
  17. 17
    Chop the cockles roughly, add them to the soup, pepper it and add the parsley.
  18. 18
    Taste for saltiness, (it shouldn't need any as the bacon and cockles are both naturally salty.
  19. 19
    Serve with ships biscuits, which you can break into the chowder.
  20. 20
    Water biscuits or crackers will substitute

Nutrition Facts

Servings 4

Amount Per Serving
Calories 825.8kcal
% Daily Value *
Total Fat 63.2g98%
Saturated Fat 27.4g137%
Cholesterol 101.5mg34%
Sodium 1919.2mg80%
Total Carbohydrate 21.0g8%
Dietary Fiber 2.1g9%
Sugars 6.7g
Protein 42.1g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bacon, boiling, british, butter, chopped, chowder, cockle, cockles, cubed, milk, onion, parsley, potatoes, seafood, simmering, soup, title, washed, well
Read it online: https://www.chefs-mate.com/recipe/cockle-chowder/