Traditionally made with cockles and any other shellfish that was available, this chowder has fallen out of fashion. Clams can replace the cockles and shrimp can be added to the ingredients.
- 1 litre fish stock, reduced by half
- 500 g cockles, blanched in boiling water for three minutes
- 300 g white leek, chopped small
- 4 scallops, sliced thin
- 12 mussels, quartered
- 50 ml cream
- 2 egg yolks
- 30 g butter
- 5 g black pepper
- 5 g salt
- 1 tbsp chives, chopped
Reduce the stock and keep warm. Sweat onion and leek in butter over a medium heat covered for five minutes. Add the clams and scallops, cook for a couple of minutes. Add the cockles and stock, simmer for three minutes. Whisk the egg yolks into the cream, add gradually whisk into the fish pot, season. Serve with chives.