Ingredients

Steps

• 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.