| How To Cook: |
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1. Wash the cockles well in cold water, repeating several times.
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2. Put into clean cold water to cover, add 1 tablespoon salt and a handful of oatmeal and leave for some hours or overnight.
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3. Strain and wash.
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4. Put the cockles into a large strong pan with a very little water and heat over a low flame until the shells open.
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5. Strain off the liquor and make up to 1 quart with water if necessary.
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6. Remove the cockles from the shells.
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7. Melt the butter in a pan and add the flour; cook for a few minutes, then gradually add cockle liquor to make a fairly thick sauce, adding milk if needed to give the right consistency.
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8. Add seasoning to taste and the very finely chopped onion, put in the cockles, bring to the boil and simmer gently for about 10 minutes.
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9. Pour into a tureen, sprinkle with chopped parsley and serve hot.
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