Tillamook Bay Cockle Chowder

By es123

Ingredients

• 12 to 16 large cockles, purged of sand, shucked, cleaned and chopped into pieces, along with the juice from the cockles. (Watch the video above for instructions on how to clean cockles.)
• 2 tablespoons (30 ml.) cooking oil
• 4 strips of applewood-smoked bacon, sliced into small pieces
• 1 onion, sliced into small chunks
• 3 medium-sized Yukon gold potatoes, peeled and cut into small cubes
• 2 cups (480 ml.) water
• 2 teaspoons (10 ml.) dried thyme
• 2 tablespoons (30 ml.) dry sherry
• 1 1/2 cups (360 ml.) heavy cream
• 1 1/2 cups (360 ml.) milk
• Salt and pepper to taste
• Chopped chives or parsley for garnish

Details

Servings 6

Preparation

Step 1

Shuck and clean cockles, cut into pieces, place into a bowl along with the cockle liquid, and refrigerate until ready to use.
In a stockpot, heat oil and sauté bacon until they begin to brown.
Add onions and stir until onions begin to turn translucent.
Add potatoes, water and thyme. Cover and cook for 10 minutes.
Open cover and cook another two minutes to let some of the water evaporate.
Add cockle liquid, cockles and sherry, stirring until the liquid begins to boil.
Add cream and milk, stir over medium heat until the liquid begins to simmer. Add salt and pepper to taste. Do not let the liquid come to a boil. Turn off heat and serve immediately, garnished with chopped chives or parsley.