2 kilo of cockles in the shell 100g dry cured streaky bacon with the rind removed 2 onions chopped about 225g 150ml of white wine or dry cider 100g carrots cut into small dice 500g of potatoes diced 100g leeks finely chopped 50g unsalted butter Sprig of thyme 300ml milk 100ml double cream A pinch of smoked paprika Chopped flat parsely
Wash the cockles in cold water and drain.
Melt the butter in a large saucepan, add the bacon and chopped onion and cook on a low heat until the onion is soft, add the carrot and leek and continue to cook until they are soft.
In a separate pan heat the white wine or cider, add all the drained cockles and place on a high heat with a lid, give the pan a good shake and cook until the cockles have opened, have a bowl and a colander ready and pour the cockles into the bowl.
Pour the drain juices though a fine sieve onto the soft vegetables and bacon, add the potatoes, thyme and milk and cook until the potatoes and just cooked.
While the potatoes are cooking, pick the cockles out of the shells, then add to the soup mix once the potatoes are cooked.
Add the cream, paprika and check the seasoning, be careful with salt, just before serving add the chopped parsley.