|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.
Serving size: Complete recipe
Calories 9016 Calories from Fat 1202
% Daily Value*
Total Fat 134 g205.8%
Saturated Fat 42.3 g211.6%
Trans Fat 0 g
Cholesterol 178.1 mg59.4%
Sodium 3016.6 mg125.7%
Total Carbohydrates 618 g206%
Dietary Fiber 3.5 g13.9%
Sugars 67.7 g
Protein 1336 g2671.6%
Vitamin A 98.2% Vitamin C 69.6%
Calcium 375.5% Iron 8667.1%
*Based on a 2000 Calorie diet