Dulse Chowder with Mallow Cheeses is a modern British recipe for a classic clam-based soup with common mallow cheeses and white wine in a milk and cream of chicken sauce that's flavoured with dried dulse and pepper dulse. The full recipe is presented here and I hope you enjoy this classic British version of: Dulse Chowder with Mallow Cheeses.
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The unripe fruit of the common mallow are known as cheeses, they have a mild, slightly nutty taste and can be eaten raw. They can also be used instead of peas in just about any recipe, as they are here.
In a flame-proof casserole (or Dutch oven) combine the milk and soup with the dulse. Stir to combine then bring the mixture to a simmer. Cook, covered, over a medium flame for about 10 minutes, stirring occasionally. Add the clams (with their juice) along with the mallow cheeses and wine then season with the black pepper or pepper dulse.
Return the mixture to a simmer then cover and cook for 10 more minutes, or until completely heated through then ladle into warmed soup bowls and serve (serves 8).
