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    • Cockles with Bacon

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Cockles with bacon is an easy-to-prepare dish with a unique flavour that will tantalise your taste buds. This dish is made with a combination of fresh cockles, bacon, white wine, chicken broth, and various spices. The combination of flavours creates a delicious and savoury meal that can be enjoyed as a main course or side dish. This dish is also nutritious, providing your body with essential vitamins and minerals. 
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    Ingredients

    • 1 pound of cockles
    • 4 ounces of bacon, diced
    • 1/2 cup of white wine
    • 1/4 cup of chicken broth
    • 1/4 teaspoon of garlic powder
    • 1/4 teaspoon of dried oregano
    • 1/4 teaspoon of freshly ground black pepper
    • 1/4 teaspoon of paprika
    • 1/4 teaspoon of red pepper flakes
    • 2 tablespoons of olive oil
    • 2 tablespoons of chopped parsley

    Method

    • Step-by-step Method: Cockles with Bacon
    • Inspect and rinse the cockles under cold running water, discarding any that remain open after a gentle tap.
    • Place cockles in a bowl of cold, lightly salted water for 20 minutes to purge sand, then drain.
    • Pat diced bacon dry with a paper towel to ensure crisp frying.
    • Heat a skillet over medium heat and add 2 tablespoons olive oil.
    • Add the diced bacon to the skillet; cook until crisp and lightly browned, about 4 minutes, stirring occasionally.
    • Transfer cooked bacon to a plate lined with a paper towel, reserving the bacon fat and oil in the skillet.
    • Add white wine and chicken broth to the pan, stirring and scraping any browned bits from the bottom.
    • Sprinkle in garlic powder, dried oregano, black pepper, paprika, and red pepper flakes, stirring to combine.
    • Increase heat to medium-high; bring the liquid to a simmer.
    • Add the cockles to the skillet in a single layer, cover with a lid, and cook until cockles open, about 4–5 minutes.
    • Discard any cockles that do not open after cooking.
    • Return the crisped bacon to the skillet; toss gently to combine with cockles and sauce.
    • Remove from heat and sprinkle with chopped parsley.
    • Transfer cockles and bacon to a shallow serving bowl, pouring sauce over the top.
    • Serve immediately, accompanied by warm, crusty bread (optional, not included in ingredients) for sopping up sauce.
    • Garnish with extra chopped parsley and a dash more black pepper for color and freshness.