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Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 4 | pints | Cockles » well washed |
Cockles
Cockles, (pronounced - KAHK-uhlz). Foraged along sandy European and Atlantic shorelines since ancient Celtic coastal communities gathered low-tide bounty, these petite bivalves are a culinary treasure. Housed inside symmetrical, heart-shaped...
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| 4 | slices | Bacon » chopped |
Bacon
Bacon, (pronounced - BAY-kuhn). Salt-cured, pork belly strips infused with wood smoke deliver an unrivaled balance of rich fat, savory crunch, and deep umami. As heat slowly renders the layers...
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| 1 | ounce | Butter |
Butter
Butter, (pronounced - BUH-tur), is the beloved king of the kitchen that makes everything taste ten times better. It is produced by churning fresh cream or milk until the solid...
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| 1 | medium | Spanish Onion » chopped | ||
| 3 | medium | Potatoes » cubed |
Potatoes
Potatoes, (pronounced - puh-TAY-tohz). Revered from the high Andean peaks to rustic home kitchens across the world, this versatile underground champion serves as the ultimate comfort staple of daily cooking....
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| 3/4 | pint | Milk |
Milk
Milk, (pronounced - milk), is the ultimate kitchen chameleon and the undisputed champion of the dairy aisle. Humans have been enjoying this creamy liquid since prehistoric times, turning it into...
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| 4 | tablespoons | Parsley » chopped |
Parsley
Parsley, (pronounced - PAHR-slee). Boasting vibrant emerald fronds and a clean, peppery bite, this biennial herb is one of the most versatile culinary workhorses in global kitchens. Far beyond a...
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| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 25 Minutes | 45 minutes |
Directions:
1. In a large pan, add a little water and bring it to a boil. Add the well washed cockles and cover with a lid.
2. Cook for about 5 minutes. Once the cockles have opened, remove them from the heat.
3. Drain the cooked cockles into a colander placed over a bowl to catch the cooking liquor.
4. Remove the cockles from their shells and set them aside to cool.
5. Strain the liquor through a fine sieve and reserve for later in this recipe.
6. Parboil the cubed potatoes in water for about 10 minutes until they start to soften but are not fully cooked. Drain and set aside.
7. In another pan, melt the butter and add the chopped bacon. Let it sizzle, then add the chopped onion.
8. Cover with a lid and let the onion sweat until it becomes transparent.
9. To the onion and bacon mixture, add the milk and the reserved cockle liquor.
10. Bring to a gentle boil, then add the parboiled potatoes.
11. Reduce the heat to a simmer and cook gently until the potatoes are soft but not mushy.
12. Roughly chop the cooled cockles and add them to the soup.
13. Taste the chowder and adjust the seasoning if necessary.
14. Serve the cockle chowder hot.
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