There are no shortages of Irish seafood recipes with Cockle being one of them. Cockle soup in Ireland is an extremely popular dish that can be found in a lot of restaurants and even in some pubs that also serves food.
Cockles are a small, edible, saltwater clam that can be found in sandy beaches during low tide. Gathering cockles still remains the same as it once did hundreds of years ago, all by hand. With Ireland having some of the best beaches in Western Europe there are plenty of cockles to be found.
Soups made with seafood have always been popular in Ireland such as cockle soup.
Ingredients for Cockle Soup
- 40-50 cockles
- 1 oz butter
- 1 small onion, peeled and finely chopped
- 2 heaped tablespoons flour
- ¾ to 1 pint milk
- 2 sticks celery, finely chopped
- 2 tablespoons chopped parsley
- Salt and pepper
- ¼ pint single cream
- 1 stick of celery trimmed and finely chopped to garnish
Method for cooking Irish Cockle Soup
Wash and scrub the cockles well, discarding any that are open.
Place in a saucepan with just enough lightly salted water to cover and bring to the boil, shaking the pan from time to time.
Cook until the cockles open. When cool enough to handle, strain the cockles, reserving the liquid, and remove from the shells.
Melt the butter in a pan and seat the onion gently until soft, stir in the flour and cook for 1 minute.
Mix the cockle liquid and milk together add gradually to the flour mixture, stirring until smoothly blended.
Add the celery cook for 5 minutes, and then add the parsley and seasoning.
Bring to the boil, simmer for 2 to 3 minutes then add the cockles and heat through.
Stir in the cream and heat gently but do not boil.
Serve with crusty bread or fresh baked Soda Bread.