Boiled Cockles (Ulster)

If you are lucky enough to have fresh, wild-harvested cockles you are in for a real treat. They are plentiful in Ulster and generally prepared very simply. Prepare cockles by simmering them in water, milk or white wine. The juices that the cockles give off as they cook combines with the cooking liquid to make a savoury sauce.

4 dozen cockles
2 Tbsp. fresh parsley, chopped
2 heaped Tbsp. butter
½ cup celery, chopped (100 g)
2 Tbsp. all-purpose flour, unbleached
2 pints (4 cups) cockle stock (1.2 L)
1 pint (2 cups) milk (600 mL)
sea salt
black pepper, freshly ground
1 lemon, freshly juiced

Scrub the cockles well to get rid of any sand and grit. Then put them into a large saucepan with preferably sea water or salt water to cover. When the water is brought to the boil and the shells have opened up, do not continue cooking.

Remove shells from the liquid to cool and when cool enough to handle remove cockles out of their shells.

Melt the butter in a saucepan, stir in the flour, then add the strained cockle juice and milk, stirring all the time until it is smoothly blended. Put in the chopped parsley, celery and seasoning and cook for 10 minutes.

Finally add the cockles, heat and serve with a little lemon juice on each portion.