Niall Sabongis cockle and smoked coley chowder
Ingredients
- 85g butter
- A splash of rapeseed oil
- 1 large shallot, chopped
- 1 celery stick, peeled and chopped
- ½ fennel bulb, chopped
- 1 leek, cut in 2.5cm (1-inch) slices (rinsed well)
- 12 baby potatoes, washed and quartered
- 400ml full fat milk
- 2 bay leaves
- Small shallot studded with 6 cloves
- 200g smoked Coley, skin removed
- 24 large cockles, rinsed
- Handful of chervil leaves
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