for the chowder:
1 red onion, finely chopped
600 grams pumpkin, cleaned
350 grams sweet potatoes
2 large red bell peppers
1 piece celery
4 bay leaves
1 red chile pepper
4 firm tomatoes, cut in pieces
salt and pepper, to taste
4 tablespoons cilantro, finely chopped
dash vegetable oil
For the cockles:
200 grams freshly cooked cockles (see chef's note in recipe)
1 glass dry white wine
1 clove garlic, thinly sliced
1 carrot, finely chopped
1 onion, finely chopped
freshly ground pepper, to taste
1. Wash and roughly chop all the vegetables into large, course pieces. Heat some oil in a stockpot and add the onion.
2. Saute until transluscent and add the pumpkin and sweet potatoes. Saute for 5 minutes and then add the bell pepper, celery, bay leaves, chili pepper, and tomatoes. Cover with lid and allow to stew for 20 to 30 minutes.
Chef's tips for cleaning cockles: Cockles are never completely sand-free, so wash them with salted water first. Cover them in a bowl with cold, unsalted water and refrigerate for 2 hours. The cockles will purge themselves.
3. In a pan over medium-heat, add the cocktail, white wine, garlic, onion, carrot, and freshly ground black pepper. The cockles are done when they open up.
4. When everything is done in the stew pan, take out the chilly pepper and the bay leaves. Bring to taste with black pepper and salt and of course the cockles.