Cockle and Smoked Haddock Chowder

Brimming with fishy flavour and topped with crispy bacon and croutons, Danny Boome's chowder makes a super supper in a bowl
By Danny Boome
Cockle and Smoked Haddock Chowder
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 sticks celery, diced
  • 2 medium onions, diced
  • 2 medium carrots, diced
  • 225 g potatoes, diced
  • 2 bay leaves
  • 1.2 litres full-fat milk
  • 150 ml dry sherry
  • 1 pinches black pepper
  • 450 g natural smoked haddock, or cod, skinned
  • 600 g cockles, shelled, cleaned and ready to eat
  • 2 tbsp olive oil
  • 150 g streakylardons of bacon
  • 50 g butter, melted
  • 1 small baguette, cut into slices
  • 1 bunches flat leaf parsley, chopped


1. Heat a large saucepan. Add the celery, onion, carrot, potatoes and bay leaves.

2. Pour in the milk and the sherry. Season with salt and plenty of black pepper. Cover with a tight fitting lid.

3. Increase the heat and simmer the vegetables gently until they are cooked through, skimming off the surface of the mixture as necessary.

4. Cut the smoked fish into bite-size chunks, add to the milk and vegetable mixture, together with the cockles, and then replace the lid and simmer gently for five to eight minutes.

5. Heat the oil in a frying pan and fry the lardons until crisp. Drain on kitchen paper and keep warm.

6. Brush the baguette slices with butter on both sides and griddle or fry until golden.

7. Ladle the cockle chowder into bowls, garnish with crispy bacon and parsley and serve immediately with the croutons.

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