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Cockle Soup

48 Cockles
110 g Butter
110 g Flour
900 ml Milk
pn Pepper
pn Nutmeg
1 tb Double Cream

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. Put butter in the stew pan and as it melts add the flour and milk. Add the seasonings and stir on a medium heat and boil gently for 15 minutes. Remove from heat and add a generous tablespoon of cream, Put the cockles in a warmed tureen dish and the pour the liquid and serve.

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