Cockle Chowder

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)
  • 300 ml milk
  • 1 medium carrot (peeled and diced)
  • 120 ml cream
  • 2 bay leaves
  • 1 tblsp fresh thyme
  • 2 tblsp plain flour
  • 3 tblsp chopped chives


  1. Wash and scrub the cockles then place them in a large pan with a splash of water.
  2. Cover tightly and cook over high heat.
  3. 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.
  4. When cool enough to handle, remove the cockles from their shells and set aside.
  5. Melt the butter in a pan and saute the diced vegetables in it for about 2 minutes.
  6. Sprinkle the flour lightly over the sweated vegetables and mix well to make a light roux.
  7. Add the cockle liquid a little at a  time, stirring constantly and making sure there are no lumps.
  8. Add in the remaining milk and cream and bring to just under the boil, then simmer for 10 minutes.
  9. Add the cockle meat and simmer for a further 20 minutes.


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