Cockle & Laver Sauce

Cockle & laverbread sauce

Serves 4


  • 25g / 1oz butter
  • 25g / 1 oz plain flour
  • 200ml milk
  • 150ml whipping cream
  • 110g / 4oz shelled cockles
  • 50g / 2oz laverbread


  1. Make a white sauce: melt the butter, stir in the flour off the heat. Then gradually blend in the milk over a gentle heat, stirring until smooth.
  2. Add all other ingredients. Bring to temperature.
  3. It's ready to serve and it goes very well with crab and lobster.
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