Cockle chowder

Name: Cockle chowder
Yield: Serves 4-6
Ingredients: leaves from 1 good sprig of thyme, finely chopped; leaves from 1 good sprig of thyme, finely chopped; 1 long celery stick, finely sliced; 1 small onion, finely chopped; flaked sea salt and black pepper; 2 small bay leaves; a generous grating of nutmeg; 1 garlic clove, finely chopped; 200 g thick-sliced smoked ham, chopped into pieces the size of sugar lumps; 35 g butter; salted crackers, to serve; kernels cut from 1 large corn cob; kernels cut from 1 large corn cob; flaked sea salt and black pepper; 900 ml whole milk; 400 g cooked plump picked cockles; 150 ml double cream; 1 large baking potato, such as Maris Piper, peeled and diced to the size of a sugar lump; 1 large baking potato, such as Maris Piper, peeled and diced to the size of a sugar lump

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is true comfort food and can be thrown together in a trice. Heartening and sweet, full of surf-and-turf goodies, this dish is my understanding of the phrase ‘warms the cockles of your heart’. Use fresh-picked cockle meat and not the sour little duds bottled in vinegar. Fishmongers usually sell the picked kind, as do some supermarkets.

Ingredients

Fish course

Ingredients

Method