Cockles With Bacon, Leek, Onion & Thyme

Warm more than your cockles with a hot plate of this recipe.


• 1 large leek, cleaned and sliced thinly

• 1 medium onion, diced

• ¼ cup butter

• 4 slices of bacon, sliced

• 1 lb of cockles or clams, soaked in water for 30 minutes to cleanse

• Large bunch of fresh thyme

• ½ cup white wine

• ¼ cup whipping cream


  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.

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