Cockle and Mussel Chowder


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2 dozen cockles
  • 2 dozen mussels
  • 3 carrots, finely chopped


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