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Sweet and Delicious Cockle Soup & Clam Soup Recipes

Sweet Clam Soup Recipe (Northern Ireland)

Serves: 8 portions

Made from fresh clams which are particularly good in late summer and early autumn.

Ingredients for clam soup:

3 doz. clams
3 pt. fish stock
1 pt. milk
1lb peeled and chopped potatoes
2 oz. butter
2 oz. flour
1 oz. chopped chives
salt and pepper
Accompaniment: sippets

Directions for clam soup:

1. If you decide to try this clam soup recipe, just follow these guidelines. Wash and scrub the clams and boil in a pan with enough fish stock to keep them from burning. As soon as the shells open, remove the clams from the pan and extract the meat from the shells.

2. Chop the meat finely; strain the liquid and make up to 3 pints with more stock. Pour the liquid back into the pan and add the milk and potatoes; bring to the boil and simmer until tender. Add the clam meat, butter and chives and cook for a further 12 minutes.

3. Blend the flour with a little milk, stir into the soup and simmer until it has thickened. Season with salt and pepper. Serve the soup with sippets if you want and that all about there is with this clam soup recipe.

Delicious Cockle Soup Recipe (Northern Ireland)

Serves: 8 portions

Reminiscent of Iona whelk soup, but enriched with butter and a liaison of eggs and cream.

Ingredients for cockle soup:

6lb well-washed cockles
1/2lb chopped onions
6 oz butter
2 tablespoons chopped parsley
1/2lb chopped celery
4 pt. boiling water
2 pt. milk
4 oz. cornflour
2 egg yolks
5 fl oz. double cream
salt and pepper

Garnish:
4 oz. diced, blanched celery;
5 fl oz. whipped cream

Directions for cockle soup:

1. When you will want to cook this cockle soup recipe, just follow these guidelines. Sweat the onions in butter over low heat until golden; add the parsley and celery and cook for 5 minutes covered with a lid. Add the cockles and water, cover and simmer until the cockles open.

2. Strain and remove the cockles from the shells. Add the milk to the stock and simmer for 20 minutes. Blend the cornflour with a little milk and add to the soup. Bring to the boil and simmer for 10 minutes.

3. Add the cockles to the soup and blend in the liaison of egg yoks and cream. Heat through, but do not allow to reach boiling point. Adjust seasoning and just before serving lightly stir in the diced celery and whipped cream. And that just about all there is with this clam cockle soup.