Cockle Chowder

• 2 quarts cockles, well washed and scrubbed
• 4 rashers bacon, cut small
• 1 oz

Take a large pan with a lid and bring about an inch of water to the boil in it. Throw in the cockles, put on the lid and leave over a high flame. Shake the pan from time to time, or stir the cockles once or twice with a wooden spoon; after four to five minutes all the shells should be open and the cockles slightly cooked. Remove all the shells, put the cockles aside and strain the liquid throug