Cream with Bacon, Tomatoes and Potatoes
is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet
your appetite for more.
find out more about Rick Stein and his passion
for seafood have a look at his biography
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his
online delicatessan visit his website - click
you would like to know more about his books and
how to order them have a look at our Bookstore
which will also link you to Amazon for further
litres (4 pints) cleaned cockles
900 ml (1 1/2 pints) water
25 g (1 oz) butter
50 g (2 oz) lean bacon, diced
1 leek, cleaned and finely sliced
1 stick celery, finely chopped
2 plum tomatoes, skinned and thinly sliced
2 potatoes (about 350 g /12 oz), peeled and
cut into small dice
Juice of 1 small lemon
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
the cockles in a large pan with 150 ml (5 fl
oz) of the water. Cook over a high heat, shaking
the pan every now and then, until they have
opened. Tip them into a colander set over a
bowl to collect the liquid and leave them to
cool a little.
the butter in a large pan, add the bacon and
cook until it is just beginning to brown. Add
the leek, celery and tomatoes and cook until
the mixture "begins to flop". Meanwhile,
remove the cockle meats from the shells.
all but the last tablespoon or two of the cockle
liquor into the pan, add the rest of the water
and the potatoes and leave the soup to simmer
until the potatoes are soft - about 10 minutes.
the shelled cockles and taste the soup for seasoning.
Whisk the lemon juice with the eggs in a bowl.
Pour on a ladle full of the hot soup, whisk
together and then stir the liaison into the
soup. Stir it over a low heat to thicken slightly
but don't let the soup boil. Stir in the parsley
visit Rick Stein's website which features regular
new recipes - click