Description: Cockle and bacon chowder is a rich, coastal Irish soup that balances the briny sweetness of fresh cockles with the smoky depth of bacon. Creamy yet rustic, it’s a warming dish traditionally enjoyed in seaside towns and fishing villages.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serving Size: Serves 4
Ingredients
- 500g fresh cockles, cleaned
- 150g streaky bacon, diced
- 1 tbsp butter
- 1 onion, finely chopped
- 2 celery sticks, sliced
- 2 medium potatoes, diced
- 1 small carrot, finely diced
- 500ml fish stock
- 300ml milk
- 150ml cream
- 1 bay leaf
- 1 tsp fresh thyme
- Black pepper, to taste
- Fresh parsley, chopped (for serving)
- Optional: squeeze of lemon juice
Instructions
Step 1 – Cook the Cockles
Place the cockles in a pot with a splash of water, cover, and steam for 3–5 minutes until opened. Remove from shells and strain the cooking liquid. Set both aside.
Step 2 – Fry the Bacon
In a large pot, cook the diced bacon over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot.
Step 3 – Cook the Vegetables
Add butter to the pot if needed. Cook onion, celery, carrot, and potatoes for 6–8 minutes until slightly softened.
Step 4 – Add Stock and Simmer
Pour in fish stock and the strained cockle liquor. Add bay leaf and thyme. Simmer for 15 minutes until potatoes are tender.
Step 5 – Finish the Chowder
Stir in milk and cream, then add the cooked cockles and bacon. Simmer gently for 3–4 minutes. Season with black pepper and optional lemon juice.
Step 6 – Serve
Ladle into bowls and scatter with fresh parsley.
Tips
- Cleaning cockles: Soak in salted water beforehand to remove grit.
- Don’t overcook: Cockles can become tough if simmered too long.
- Thickness: Mash a few potato cubes into the broth for a thicker chowder.
- Salt carefully: Bacon and cockles are naturally salty.
Serving Suggestion
Serve hot with Irish brown bread or soda bread for a comforting coastal meal.
