Cockle Cream With Bacon, Tomatoes And Potatoes

Directions

1. 1 Wash the cockles in plenty of cool water and throw away any which will not close when lightly tapped. Put in a large pan with 150ml/5fl ounce water. Cover and cook on a high heat, occasionally shaking the pan till opened.
2. 2 Throw away any which remain closed. Tip into a colander set on a bowl to collect the liquid and cold a little. Heat the butter in a large pan, add in the bacon and cook till browning.
3. 3 Add in the leek, celery and tomatoes and cook till the mix 'begins to flop'. Remove the cockle meats from the shells. Pour all but the last tbsp or possibly two of cockle liquor into the pan.
4. 4 Add in the rest of the water and the potatoes and leave to simmer for 10 min till the potatoes are soft. Add in the shelled cockles and taste the soup for seasoning. Whisk the lemon juice with the Large eggs in a bowl.
5. 5 Pour on a ladle full of warm soup, whisk together and stir the liaison into the soup. Stir over a low heat to thicken slightly but do not boil. Stir in the parsley and serve.