Saturday, May 22, 2010

Dosinia Chowder

We have certainly all heard about the mussel, the Pipi, the Cockle and the Tuatua - but what of the Dosinia? It is very common on most surf beaches - however - unlike the tuatua where you wade around the surf line - the Dosinia is found on exposed sand bars at low tide.



The Dosinia  - has a delicate and delicious orange meat that is sweeter than that of the Tuatua.

The cooking method - is much the same - boil -  shell etc...

It is rather nice to eat them just like that - with a little vinegar - straight from the shell.

However for some real luxury:

  • 500 grams Dosinia
  • 4 Cups Fish Stock
  • 1/2 pot of cream
  • 2 Sprigs of Parsley
  • 1 teaspoon crushed garlic
  • Sprinkle of white pepper

Put ingredients in blender - heat and serve.

The Dosinia is really delicious - but not often mentioned (mostly I think people mistakenly call them cockles).



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