Cockle Cream With Bacon, Tomatoes And Potatoes

To suppose now that this Holy Ghost is not a divine person is for men to dream whilst they seem to be awake. I suppose by all these testimonies we have fully confirmed what was designed to be proven by them,namely, that the Holy Spirit is not a quality, as some speak, residing in the divine nature; not a mere emanation of virtue and power from God; not the acting of the power of God in and unto our sanctification; but a holy intelligent subsistent or person. And in [Scripture] many instances have been given, whence it is undeniably evident that He is a divine, self-sufficient, self-subsisting person, together with the Father and the Son equally participant of the divine nature.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Eggs		Rick, Stein	4	Servings

INGREDIENTS

2 3/8		Cockles
900		Water
25	g	Butter
50	g	Lean bacon, diced
1		Leek, cleaned and finely
		sliced
1		Stick celery, finely chopped
2		Plum tomatoes, skinned
		thinly
		sliced
350	g	Or 2 potatoes, peeled diced
		Juice 1 small lemon
2		Eggs
2	T	Chopped parsley
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Wash the cockles in plenty of cold water and discard any that won't
close when lightly tapped. Put in a large pan with 150ml/5fl oz  water.
Cover and cook on a high heat, occasionally shaking the pan  until
opened.  2 Discard any that remain closed. Tip into a colander set on a
bowl to  collect the liquid and cool a little. Melt the butter in a
large pan,  add the bacon and cook until browning.  3 Add the leek,
celery and tomatoes and cook until the mix 'begins to  flop'. Remove
the cockle meats from the shells. Pour all but the last  tbsp or two of
cockle liquor into the pan.  4 Add the rest of the water and the
potatoes and leave to simmer for  10 minutes until the potatoes are
soft. Add the shelled cockles and  taste the soup for seasoning. Whisk
the lemon juice with the eggs in  a bowl.  5 Pour on a ladle full of
hot soup, whisk together and stir the  liaison into the soup. Stir over
a low heat to thicken slightly but  don't boil. Stir in the parsley and
serve.  Converted by MC_Buster.  Recipe by: Rick Stein  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 168 Calories From Fat: 68 Total Fat: 7.7g Cholesterol: 106.4mg Sodium: 128.8mg Potassium: 502.1mg Carbohydrates: 20.2g Fiber: 2.7g Sugar: 2.2g Protein: 5.5g