Creamy Cockle Chowder

A stylish creamy cockle chowder featuring smoky bacon and tender potatoes, traditionally served inside hollowed-out soda bread rolls.

Soup Seafood Bacon British Chowder

Estimated Nutrition

Calories

521.8

kcal / serving

3130.8 kcal total

Carbs

49.3g

per serving

295.6 g total

Fat

26.1g

per serving

156.4 g total

Protein

22.5g

per serving

135.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

300

Full-Fat Milk

100

Double Cream

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

tbsp

Plain Flour

piece

Soda Bread Rolls

large

Liquids

300

Chicken Stock

made with stock cube

100

White Wine

Meat

rashers

Smoked Streaky Bacon

rindless, cut into 1cm slices

NutsSeeds

piece

Bay Leaf

sprig

Thyme

bushy sprig

piece

Parsley

roughly chopped for garnish

Seafood

Cockles

fresh live in shells

Vegetables

piece

Onion

finely chopped

sticks

Celery

trimmed and sliced

300

Potatoes

preferably Maris Piper, peeled and cubed

piece

Leek

medium, trimmed and finely sliced

piece

Celery

young sticks from the center

Method

Wash the cockles thoroughly and discard any damaged or open shells.

Steam the cockles with 150ml water and lemon juice for 5 minutes until shells open.

Fry butter, onion, celery, bacon, bay leaf, and thyme for 5 minutes until softened.

Stir in the flour, 1.5cm potato cubes, milk, and stock; simmer for 15 minutes.

Add leek, cream, wine, and shelled cockles to the pan and simmer for 4 minutes.

Hollow out bread rolls and ladle the hot chowder inside before garnishing.