A thick and creamy cockle soup.


  • 2 kg pot cockles
  • 30 g butter
  • 1 medium onion (peeled and diced)
  • 3 sticks of celery (trimmed and diced)
  • 1 medium carrot (peeled and diced)
  • 300 ml milk
  • 120 ml cream
  • 2 bay leaves
  • 1 tblsp fresh thyme
  • 2 tblsp plain flour
  • 3 tblsp chopped chives


  • Wash and scrub the cockles then place them in a large pan with a splash of water.
  • Cover tightly and cook over high heat.
  • As soon as the cockles open, take the pan off the heat and drain them in a colander, saving the cooking liquid in a bowl.
  • When cool enough to handle, remove the cockles from their shells and set aside.
  • Melt the butter in a pan and saute the diced vegetables in it for about 2 minutes.
  • Sprinkle the flour lightly over the sweated vegetables and mix well to make a light roux.
  • Add the cockle liquid a little at a  time, stirring constantly and making sure there are no lumps.
  • Add in the remaining milk and cream and bring to just under the boil, then simmer for 10 minutes.
  • Add the cockle meat and simmer for a further 20 minutes.

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