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  Added: May 04, 2011  •  Visited (561)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cockle Stew
What You Need:
  • 2 quarts cockles
  • 1 oz butter
  • 2 pints of the liquor in which the cockles were cooked
  • 1 oz flour
  • Pepper and salt
  • 1 onion
  • Milk
  • Chopped parsley

  • How To Cook:
    1. Wash the cockles well in cold water, repeating several times.

    2. Put into clean cold water to cover, add 1 tablespoon salt and a handful of oatmeal and leave for some hours or overnight.

    3. Strain and wash.

    4. Put the cockles into a large strong pan with a very little water and heat over a low flame until the shells open.

    5. Strain off the liquor and make up to 1 quart with water if necessary.

    6. Remove the cockles from the shells.

    7. Melt the butter in a pan and add the flour; cook for a few minutes, then gradually add cockle liquor to make a fairly thick sauce, adding milk if needed to give the right consistency.

    8. Add seasoning to taste and the very finely chopped onion, put in the cockles, bring to the boil and simmer gently for about 10 minutes.

    9. Pour into a tureen, sprinkle with chopped parsley and serve hot.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Ireland
    Dish ╗ Stew
    Main Ingredient ╗ Shellfish ╗ Clam
    Main Ingredient ╗ Grains & Cereals ╗ Flour
    Main Ingredient ╗ Dairy ╗ Butter

     





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