Cockle Soup

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 continuously the cockle liquid and extra rich milk 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.