Cockle and Mussel Chowder

• 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