Cockle and mussel chowder with sweet potato and spring onions
- March 2013
- Serves 6
- Hands-on time 15 minutes, oven time 30 minutes
Serve this creamy seafood chowder, made with mussels and cockles, with plenty of crusty bread.
- 15.4g (9.1g saturated)
- 39.5g (11g sugars)
When cleaning shellfish, discard any that don’t close firmly when tapped.
You could use palourde clams (from fishmongers) in this recipe instead of cockles.
Use ordinary potatoes instead of sweet potatoes, if you like.
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