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Cockle Chowder

A Bite of Britain: Cockle Chowder in Bread Bowls


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  • Author: Ruby Rasa
  • Total Time: 30 mins
  • Yield: 6-8 1x

Description

A British take on a San Francisco classic


Ingredients

Scale
  • 3 sticks celery
  • 1 onion
  • 3 cloves garlic
  • 1/2kg / 1 lb new potatoes
  • 2 rashers streaky bacon (optional)
  • 500ml / 2 cups stock (fish, vegetable or chicken)
  • 100g / 3/4 cup butter
  • 75g / 3/4 cup plain flour
  • 600ml / 2 1/2 cups single cream (half and half)
  • 100ml / 1/2 cup semi-skimmed milk
  • 100ml / 1/2 cup dry white wine
  • 300g / 10oz shelled cockles (or 3 standard jars, drained)
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 round, crusty bread roll per person
  • Handful of parsley, chopped, to garnish

Instructions

  1. In a food processor, finely chop the celery, onion, garlic and potatoes put them into a large saucepan.
  2. Cut the bacon into short strips and add to the pot, then cover with the stock and boil gently for 20 minutes.
  3. In another saucepan, melt the butter then add the flour, stirring it into a nutty brown roux. Slowly whisk in the cream and milk, then the wine.
  4. Stir the sauce into the vegetable pot, add the cockles and season to taste.
  5. Carefully cut off the tops of the bread rolls and gently hollow out the insides without breaking the crust.
  6. Ladle some chowder into each bowl, garnish with parsley and serve along with the lids for dipping.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main
  • Cuisine: British/American
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