• 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
- 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.
- 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.
- Pour in the white wine, and allow to boil for a minute or two.
- 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.
- Before serving, discard any cockles that have not opened, as this indicates that they may not be fresh.