Cockle and Mussel Chowder

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 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


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.