Cockle chowder
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Cockle chowder
  Chowder    Soups    Seafood    British  
Last updated 6/12/2012 1:16:56 AM. Recipe ID 47053. Report a problem with this recipe.
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      Title: Cockle chowder
 Categories: Soups, Seafood, British
      Yield: 4 Servings
 
      4 pt Cockles, well washed
      4 sl Bacon, chopped
      1 oz Butter
      1    Spanish onion, chopped
      3    Floury potatoes, cubed
    3/4 pt Milk
      4 tb Chopped parsley
           Freshly ground pepper
 
  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 so,
  shaking to cook the cockles evenly. When they have all opened, tip
  into a colander over a bowl. Remove cockles forthwith from their
  shells, and spread out to cool quickly. Strain the liquor carefully
  to remove and sand.
  
  Meanwhile parboil the potatoes for about 10 minutes, and in another
  pan, melt the butter, let the bacon sizzle in it a moment or two, add
  the finely chopped onion, put the lid on and sweat till the onion
  becomes transparent. Add the milk, cockle liquor, potatoes and bring
  to the boil. Turn down to a simmer and cook very gently till the
  potatoes are soft but not a total mush. If you cook too quickly, or
  the potatoes are not properly parcooked, the milk will curdle. It
  isn't serious, just less attractive.
  
  Chop the cockles roughly, add them to the soup, pepper it and add the
  parsley. Taste for saltiness, (it shouldn't need any as the bacon and
  cockles are both naturally salty.
  
  Serve with ships biscuits, which you can break into the chowder. Water
  biscuits or crackers will substitute.
  




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Recipe ID 47053 (Apr 03, 2005)

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