IRISH COCKLE SOUP WITH MUSSELS ENJOY DAN:

                  IRISH COCKLE (ANRAITH RUACAN) SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

5 pound, 1/2-clams, and 1/2-mussels

1/8-cup butter

1 onion, peeled and finely chopped

2 garlic cloves

2 sticks celery, finely chopped

1 pint milk

2 tablespoon all-purpose flour

2 tablespoon chopped parsley

 2-1/2-pounds potatoes, peeled and cubed

Sea salt and freshly ground black pepper

1/4-cup fresh chives, chopped

DIRECTIONS:

1.   Wash and scrub the cockles and mussels well.

2.   Place in sauce pan with salted water

3.   Cover brings to a boil, shaking pan from time to time.

4.   Cook until cockle and mussels open.

5.   When cool strain and reserving the liquid.

6.   Set aside

7.   Melt butter over medium-high heat and when sizzling.

8.   Add onion and sauté for 5 minutes, stir in flour and cook 1 minute.

9.   Mix the cockle liquid and milk together and slowly add flour mixture.

10.                Stirring until smoothly blended.

11.                Add celery and cook 3-4 minutes, add parsley and S-&-P.

12.                Bring to a boil add potatoes and cook 10 minutes.

13.                Add cockles and mussels and heat through.

14.                Add chives and serve.

ENJOY DAN:                                           BON-APPETITE!!