Nice and Creamy Cockle Chowder

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Bottled cockles jar		1/2 (45g)
Milk		200ml
Hot water		100ml
Fish stock cube		1/2
Potato (small)		1
Carrot		1/3
Cornflour		1 tbsp
Water (for the cornflour)		2 tbsp
Salt & pepper		as required

Method

Cook

10min

Use half the jar of cockles. Drain the water from the jar and soak the cockles in hot water for 5 minutes to reduce the sourness.

Chop the potato and carrot into small dice and microwave for 2 minutes.

Put the milk in a pan and warm on medium heat. Add the fish stock cube and let it dissolve. Heat until just before it boils.

Add the potatoes and carrots from Step 2 and the cockles from Step 1.

Add the water to the cornflour and mix well, then add into the pan to thicken the soup. Adjust to taste with salt & pepper if required

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