Irish Cockle and Mussel Chowder

Name: Irish Cockle and Mussel Chowder
Yield: Makes 8 servings
Ingredients: 1-1/2 lbs. cockles or little neck clams; 1-1/2 lbs. mussels; 2 cups water; 1/2 cup white wine; 1 onion, peeled and quartered; 1 stalk celery; 2 cloves garlic, slightly bruised; 1 bay leaf; 2 sprigs of thyme; 3 sprigs of parsley; 3 slices of bacon; 2 leeks; 4 medium all-purpose potatoes, peeled and cut into small chunks; 6 cups liquid (water plus stock made from the shellfish), approximately; salt, freshly cracked black pepper; freshly grated nutmeg; 1 cup cream (light, whipping or half and half)

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 8 servings

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Ronnie's Notes

This opulent soup shows the richness of Irish-American cooking. It’s fine for any season.

Prep time: less than 45 minutes

Region: Melting Pot

Ingredients

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Scale Recipe

1-1/2 lbs. cockles or little neck clams
1-1/2 lbs. mussels
2 cups water
1/2 cup white wine
1 onion, peeled and quartered
1 stalk celery
2 cloves garlic, slightly bruised
1 bay leaf
2 sprigs of thyme
3 sprigs of parsley
3 slices of bacon
2 leeks
4 medium all-purpose potatoes, peeled and cut into small chunks
6 cups liquid (water plus stock made from the shellfish), approximately
salt, freshly cracked black pepper
freshly grated nutmeg
1 cup cream (light, whipping or half and half)

Instructions

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Scrub the cockles and mussels and let them soak in cold water for at least one hour.

Rinse the shellfood and place it in a large pan with the water, white wine, quartered onion, celery, garlic, bay leaf, thyme and parsley.

Cover the pan and bring the ingredients to a boil.

Lower the heat and simmer, covered, for , or until all the shells have opened.

Remove the shellfish from the shells.

Discard the shells and reserve the meat.

Discard any fish whose shells have not opened.

Strain the broth through two layers of moistened cheesecloth.

Measure the liquid into a bowl and add water to measure 6 cups.

In a soup pan, fry the bacon over low heat until the pieces are crispy.

Remove the bacon, crumble it into small pieces and set it aside.

Discard the dark green part of the leeks, remove the roots and clean the leeks thoroughly.

Chop the leeks and add them with the potatoes to the pan.

Cook over moderate heat for .

Add the 6 cups of liquid and a sprinkling of salt, black pepper and nutmeg.

Simmer partially covered for .

Puree ingredients in a food processor or blender.

Return soup to the pan.

Add the reserved shellfood and bacon, stir in the cream.

Heat through for five minutes.

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