Yield: 1 Servings
|1 tablespoon||Double Cream|
1. Scald the cockles in hot water and as they open pick them out of their shells and put into a large bowl and leave to one side. 2. Put butter in the stew pan and as it melts add the flour and milk. 3. Add the seasonings and stir on a medium heat and boil gently for 15 minutes. 4. Remove from heat and add a generous tablespoon of cream, 5. Put the cockles in a warmed tureen dish and the pour the liquid and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini