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110 g Butter
110 g Flour
900 ml Milk
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
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