Cockle and Mussel Chowder

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 2 dozen cockles
  • 2 dozen mussels
  • 3 carrots, finely chopped
  • 2 onions, finely chopped Butter
  • 2 medium potatoes, cut into ½ in. (1 cm) cubes
  • Milk
  • fresh thyme, marjoram, parsley and chives

Method

Thoroughly clean and scrape the cockles and mussels, discarding any that do not close when tapped or are damaged or broken. Boil them in a little water until cooked. Remove from their shells and reserve the cooking liquid.

Fry the carrots and onions in a little butter. Add the reserved cooking liquid and the potatoes. Simmer for about 20 minutes.

Now add the cockles and mussels and a little milk. Finally add the fresh herbs and simmer for a further 20 minutes.