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Cockle chowder

Method

  • Heat a little oil in a large heavy-bottomed pot and gently sauté the bacon until coloured.
  • Add the potatoes and gently cook until golden brown, stirring now and again.
  • Then add the corn and stir well. 
  • Combine the cockles with the onion, a small handful of parsley stalks, the garlic, a splash of oil and the fish stock in another pot. Cook, covered, until the cockles are open (discarding any that don't open).
  • Add the strained cockle stock to the other pot, stir and cook until the potatoes are just tender. 
  • Then add the cockles to the chowder, together with the cream and seasonings, discarding the cooked onion, parsley and garlic. Stir and briefly cook to warm through. 
  • To serve, ladle the chowder into individual bowls and sprinkle with some chopped parsley.
  • Jonathan Kemble - Star of Greece in Adelaide

Ingredients

  • olive oil 
  • 500 gm chopped bacon
  • 1 kg potatoes, peeled & diced
  • 1 kg corn kernels
  • 1 kg cockles (or mussels), cleaned
  • 1 medium onion, halved
  • 1 small bunch fresh parsley
  • 1 head of garlic, peeled & halved
  • 200 ml dry white wine
  • 400 ml fish stock
  • 200 ml cream (optional)
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm