Traditionally made with cockles and any other shellfish that was available, this legendary chowder has fallen out of fashion. Clams can replace the cockles and shrimp can be added to the ingredients. We have reinterpreted it as a fat-free chowder, with oil to replace the butter and without the cream and egg yolk sauce.
- 2 litres fish stock, reduced by half
- 500 g cockles, blanched in boiling water for three minutes
- 300 g white leek, chopped small
- 12 scallops, sliced thin
- 24 mussels
- 45 ml white wine
- 30 ml + 15 ml olive oil
- 3 garlic cloves
- 5 g black pepper
- 5 g salt
- 1 tbsp chives, chopped / dill, pieces
Reduce the stock and keep warm. Sweat leek in oil over a medium heat covered for 15 minutes. Meanwhile sauté garlic in a little oil in a large pot for a few minutes, add wine and bring to the boil. Add the mussels, cook over a high heat until they open. Put the clams and scallops into the leek pot, cook for a minute or two. Add the cockles, mussels and stock, bring to a low boil and simmer for three minutes. Season for taste. Serve with chives or dill.