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    Penclawdd Cockle Chowder


    Source of Recipe


    Saturday Kitchen

    List of Ingredients




    225g/8oz (shelled weight) Penclawdd cockles, cooked
    2 thick rashers smoked dry-cured streaky bacon
    1 medium onion, diced
    4 medium potatoes (waxy, eg Charlotte), cooked, peeled and diced
    salt
    freshly ground black pepper
    fresh parsley, chopped
    290ml/½ pint each fish stock and milk (or all milk)
    30g/1oz Welsh butter

    Recipe



    1. In a heavy pan, fry the onion and bacon in butter until soft.
    2. Add the potato and liquids and bring to simmering point for about 15 minutes at a low heat.
    3. Add the cockles and heat through. Do not boil as this will toughen the cockles. Season to taste and finish with the parsley.

 

 

 

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