Haddock, Cockle & Prawn Chowder

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


  • 300 g cockles
  • 50 g flour
  • rapeseed oil


Place the cockles in their shells into a bowl and cover with cold slightly salted water, sprinkle some flour over the top, refrigerate and leave overnight, or at least for a couple of hours (ingesting this flour will encourage the cockles to spit out any sand and grit).

Drain the cockles in a colander then leave under cold, running water for a few minutes to get rid of the flour. Heat a