Recipe - Cockle Soup

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

1. 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. 2. Put butter in
the stew pan and as it melts add the flour and milk. 3. Add the seasonings
and stir on a medium heat and boil gently for 15 minutes. 4. Remove from
heat and add a generous tablespoon of cream, 5. Put the cockles in a warmed
tureen dish and the pour the liquid and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini