Cockle cream with bacon, tomatoes, and potatoes
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As side dish, cockle cream bacon tomato potato is a well-suited dish in american cuisine. Though, cockle cream bacon tomato potato is cream in color, the intensity of the color usually depends upon the extent to which the dish has been cooked.
ingredients
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serves: 4
5 pints (2.4 liters) cockles (washed)
3 3/4 cups (900 ml) water
2 tablespoons (25 g) butter
2 slices thick (50 g) Canadian bacon (cut into small dice)
1 leek (thinly sliced)
1 stalk celery (thinly chopped)
2 plum tomatoes (skinned and thinly sliced)
2 potatoes (about 12 oz/350 g peeled and diced)
1 small Juice of lemon
2 eggs
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 206
- Total Fat: 13.9 g
- Saturated Fat: 7.6 g
- Trans Fat: 0.4 g
- Cholesterol: 121 mg
- Sodium: 403.7 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.6 g
- Sugars: 3.6 g
- Protein: 11.7 g
preparation
1. Put the cockles into a large pan with 2/3 cup (150 ml) of the water. Cover and cook over a high heat for 4 to 5 minutes, occasionally shaking the pan, until they have all opened. Tip them into a colander set over a bowl to collect the liquid and let them cool a little.
2. Melt 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 cockles from their shells.
3. Pour all but the last 1 to 2 tablespoons of the cockle liquid into the pan and add the rest of the water and the potatoes. Let the soup simmer until the potatoes are soft, about 10 minutes.
4. Add the cockles to the soup and season to taste with some salt and pepper. Whisk the lemon juice with the eggs in a bowl. Pour on a ladleful of the hot soup and whisk together, then stir this liaison into the soup in the pan. Stir it over a low heat until thickened slightly, but don't let it boil. Stir in the parsley and serve.
1
comments
Serena
May 9, 2012