Cockle chowder Recipe

SpotX Wild Foods Recipe from Grant Dixon
Prep:10 minutes Cook:15 minutes Difficulty:2
  • 50 cockles in shells, washed
  • 2 onions, finely chopped
  • 4 rashers lean bacon, chopped
  • 2 cloves garlic, crushed
  • 1 cup medium white wine
  • 1 lemon, juiced
  • 3 tablespoons chopped chives
  • 2 tablespoons butter
  • 1 cup potato, diced
  • White pepper
  • 2 cups fish stock
  • 2 tablespoons cream.
  • In a large saucepan cook onions, garlic and bacon until soft and golden.
  • Pour in stock, lemon juice and wine, bring to the boil.
  • Add potatoes and simmer until cooked.
  • Blend mixture in food processor until smooth.
  • Return to the pan, bring to the simmer and add shellfish and cream.
  • Cover until shellfish start to open.
  • Remove shellfish and place in serving bowls.
  • Bring remaining liquid back to the boil. Take off heat and add chives.
  • Pour back over shellfish and serve immediately.
  • Great with focaccia bread.

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