|Cockles||48 (4 Dozen)|
|Butter||2 Ounce (Use 2 Heaped Tablespoon)|
|Flour||2 Ounce (Use 2 Heaped Tablespoon)|
|Cockle stock||2 Pint (4 Cup)|
|Milk||1 Pint (2 Cup)|
|Chopped parsley||2 Tablespoon|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs) (Approximate Amount, Use According To Taste)|
Scrub the cockles well, to get rid of the sand and grit.
Then put them into a large saucepan, with preferably sea-water, to cover.
If this is not available use salted water.
Bring them to the boil, when they will open.
Do not continue cooking once the shells are open but cool until cold enough to handle and then take the cockles out of their shells.
Melt the butter in a saucepan, stir in the flour, then add the strained cockle juice and milk, stirring all the time until it is smoothly blended.
Put in the chopped parsley, celery and seasoning and cook for 10 minutes.
Finally add the cockles, heat and serve with a little cream on each portion.