Recipes

Instructions

1. Place a large frying pan or wide pot on medium-high heat. Once hot, add butter, leeks, onion and bacon. Cook 5 minutes, until onion and leeks are softened. 
2. Add the cleaned cockles or clams and a large bundle of fresh thyme. You should not need any additional salt, as the clams and bacon already have plenty. 
3. Pour in the white wine, and allow to boil for a minute or two.
4. Add in the whipping cream, tossing the cockles to coat in sauce, and continue simmering another 4-5 minutes until all cockles have opened and the sauce has reduced. 
5. Before serving, discard any cockles that have not opened, as this indicates that they may not be fresh.