Cockle and Mussel Chowder

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

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

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