Penclawdd cockle chowder

Ingredients

225g/8oz (shelled weight) Penclawdd cockles, cooked
2 thick rashers smoked dry-cured streaky bacon
1 medium onion, diced
4 medium potatoes (waxy, eg Charlotte), cooked, peeled and diced
salt
freshly ground black pepper
fresh parsley, chopped
290ml/½ pint each fish stock and milk (or all milk)
30g/1oz Welsh butter

Method

1. In a heavy pan, fry the onion and bacon in butter until soft.
2. Add the potato and liquids and bring to simmering point for about 15 minutes at a low heat.
3. Add the cockles and heat through. Do not boil as this will toughen the cockles. Season to taste and finish with the parsley.