Smoked Cockle Soup

Kevin Dundon's hearty chowder is packed with chunky vegetables and shellfish - delicious with a hunk of buttered bread
By Kevin Dundon
Smoked Cockle Soup
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 25 g butter
  • 1 small onion, diced
  • 1 leek, trimmed and diced
  • 1 small carrot, diced
  • 1 potato, cubed
  • 50 g sliced smoked salmon, cut into julienne (long thin strips)
  • 120 ml dry white wine
  • 450 ml tarragon scentedfish stock or water
  • 225 g smoked cockles
  • 1 tbsp chopped flat leaf parsley
  • 175 ml cream
  • freshly ground salt and black pepper


1. Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes until softened.

2. Pour the wine into the pan and allow to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add the cockles.

3. Return the pan to a simmer and add the parsley and cream, then season to taste. Cover with a lid and simmer gently for another 2-3 minutes.

4. To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.

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