Cockle Cream with Bacon, Tomatoes and Potatoes

A creamy seafood soup featuring cockles, salty bacon, tender potatoes, and leeks, finished with a lemon and egg liaison.

Soup Dinner Seafood Bacon Cockles

Estimated Nutrition

Calories

287.6

kcal / serving

1150.4 kcal total

Carbs

25.7g

per serving

102.7 g total

Fat

10.7g

per serving

42.8 g total

Protein

22.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg

Fruits

piece

Lemon

small, juice only

Liquids

900

Water

Meat

Bacon

lean, diced

NutsSeeds

tbsp

Parsley

fresh, chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Seafood

2.4

Cockles

cleaned

Vegetables

piece

Leek

cleaned and sliced finely

stalk

Celery

finely chopped

piece

Plum Tomato

skinned and sliced thinly

350

Potato

peeled and diced

Method

Melt butter in a large pan and brown the diced bacon.

Add leek, celery, and tomatoes to the pan and cook until soft.

Extract the cockle meat from the shells.

Place the cockles in a large pan with 150ml of water and cook over high heat until they open.

Stir over low heat without boiling, add parsley, and serve.

Add reserved cockle liquid, remaining water, and potatoes to the pan and simmer until potatoes are soft.

Drain the cockles through a colander over a bowl to reserve the liquid.

Add cockle meat, then thicken by stirring in a mixture of lemon juice, eggs, and a ladle of hot soup.