Galton Blackiston’s Cockle Chowder with Samphire and Apple Jelly

Name: Galton Blackiston’s Cockle Chowder with Samphire and Apple Jelly
Yield: Serves 6
Ingredients: 4 large or 8 small gelatine leaves; 2 red chilies, deseeded and finely chopped; 25 g (1 oz) unsalted butter; 275 ml (½ pt)whipping cream; 175 ml (6 fl oz) dry white wine; 4 tbsp. flat leaf parsley, finely chopped; Freshly ground black pepper; 450 g (1lb) fresh samphire, carefully picked over and thoroughly rinsed; 2 cloves garlic, peeled and finely chopped; Juice ½ lemon; 250 ml Whinhill apple juice; 2 large banana shallots, peeled and thinly sliced; 1 tbsp sugar; 2 tbsp olive oil; 50 g (2 oz) unsalted butter; 1 kg (2 lb 4 oz) cockles in shells; 1 lobe of fresh ginger, peeled and grated, a good tsp.

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

If you buy cockles in their shells they need to be thoroughly cleaned in plenty of cold running water and then preferably left overnight in the fridge in a bowl of cold lightly salted water with some plain flour sprinkled over the top. Ingesting the flour will encourage them to spit out sand and dirt. Wash the cockles again the following morning in more cold running water.

Ingredients

Starter
Gluten-free

Ingredients

Method