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.
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