Cockle Chowder
/ 413A delicious and flavorful seafood recipe, blending the fresh taste of cockles with hearty ingredients like bacon and potatoes.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 4 | pints | Cockles » well washed |
Cockles
Cockles - pronounced 'KOK-uhls' are small, edible bivalve mollusks, closely related to clams and mussels. They are known by their heart-shaped, ribbed shells and are harvested from sandy, coastal waters.
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They have a sweet, |
|
| 4 | slices | Bacon » chopped |
Bacon
Bacon is a type of meat that comes from pigs. It's made by curing pork belly with salt and sometimes other spices. Bacon is known for its salty and smoky flavor, and it's
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|
|
| 1 | ounce | Butter |
Butter
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious
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|
|
| 1 | medium | Spanish Onion » chopped | ||
| 3 | medium | Potatoes » cubed | ||
| 3/4 | pint | Milk |
Milk
Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink.
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Milk's shelf life varies; refrigerated, it |
|
| 4 | tablespoons | Parsley » chopped |
Parsley
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most
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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.
Submitted by Amelia T. | May 12th, 2024 See all of Amelia T.'s Recipes.
Filed Under:
Tested and True
Brining chicken in saltwater before cooking can significantly enhance its juiciness and flavor. This simple hack involves soaking the chicken in a saltwater solution, which helps the meat retain moisture and stay succulent throughout the cooking process.
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| @Amelia T. | May 12th, 2024 |
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This dish is perfect for a filling lunch or dinner, especially during cooler months when a warm, rich soup is needed. I gave it a 5 |