Cockle soup (tlc)

1 Servings

Ingredients

Quantity	Measure	Ingredient
48		Cockles
110	grams	Butter
110	grams	Flour
900	millilitres	Milk
	pinch	Pepper
	pinch	Nutmeg
1	tablespoon	Double Cream

Directions

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.