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
freshly ground black pepper
fresh parsley, chopped
290ml/½ pint each fish stock and milk (or all milk)
30g/1oz Welsh butter
In a heavy pan, fry the onion and bacon in butter until soft.
Add the potato and liquids and bring to simmering point for about 15 minutes at a low heat.
Add the cockles and heat through. Do not boil as this will toughen the cockles. Season to taste and finish with the parsley.
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