50 cockles (approx.) 1 cup celery, chopped 2 1/2 cups extra rich milk 2/3 cup cream 2 tablespoons butter 2 tablespoons flour 2 tablespoons parsley, chopped salt and pepper, to taste
Clean the cockles well and discard any that are open. Place in a pan with salted water, enough to just cover. Bring to a boil until they all open. Remove and let cool.
Remove the cockles and shell them, removing the beards, and keeping the strained liquid. Heat the flour and butter in a pan and blend in slowly, stirring all the time, the cockle liquid and extra rich milk, stirring until smooth. Add the chopped celery and cook for 5 minutes. Add the parsley and salt and pepper to taste.
Bring to a boil and then turn down and simmer for half an hour. Replace the cockles in the liquid and simmer for a few minutes, until heated. Mussels can be substituted for the cockles.