Cockle Soup

Every year we go cockling and this is what I make with the cockles my children collect for me.

Ingredients:

• 350g Cockles
• 5 Cups cold water
• 2 Tbsp Salt
• 5 Cups Water
• 2 Cloves Garlic
• 10g Fresh Ginger, thinly Sliced
• 2 Tsp Sea Salt
• Pinch Pepper
• 1 Tbsp White Wine
• 1 Sprig Spring Onion, chopped
• 1 Red Chilli
• 1 Green Chilli
• 10g Chrysanthemum Leaves

Method:

Put the cockles in the cold water with the salt and leave for half a day, covered. This will encourage the cockles to spit out all the sand and be clean.

Once the cockles are ready, rinse thoroughly. Boil 5 Cups of water and add the cockles. Cook on a high heat until they are open. Remove immediately.

With a sieve, scoop out all the waste from the stock. Reheat the stock, add the garlic and ginger and boil for 5 minutes. Add the sea salt, pepper, white wine, spring onion and chillies. Once boiling again, take off the heat.

Finely Dice the chrysanthemum leaves.

In two bowls evenly pour the stock, then add the cockles and garnish with the chrysanthemum leaves.