Steamed Cockles with Cider and Bacon

Name: Steamed Cockles with Cider and Bacon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 slices thick-cut bacon, chopped; 2 tbsp unsalted butter; 2 shallots, diced; 4 garlic cloves, minced; 1/2 cup dry hard cider; 2 lbs fresh cockles, scrubbed; 2 tbsp fresh parsley, chopped

Fresh cockles steamed in a rich broth of dry cider, garlic, and butter. Garnished with crispy bacon and herbs for a classic coastal dish.

25 minEasyServes 2310 cal/serving

BritishAppetizerStovetopHigh ProteinLow CarbKetoGluten-FreeNut-FreeEgg-FreeSoy-FreeNightshade-FreeCorn-Free

Ingredients

4 slices thick-cut bacon, chopped
2 tbsp unsalted butter
2 shallots, diced
4 garlic cloves, minced
1/2 cup dry hard cider
2 lbs fresh cockles, scrubbed
2 tbsp fresh parsley, chopped

Instructions

1

Render 4 slices chopped thick-cut bacon in a skillet over medium heat until crispy, then transfer to a plate.
2

Melt 2 tbsp unsalted butter in the skillet, then add 2 diced shallots and 4 minced garlic cloves and cook for 2 minutes.
3

Pour in 1/2 cup dry hard cider and bring the liquid to a gentle simmer.
4

Add 2 lbs scrubbed fresh cockles, cover tightly, and steam for 3 to 5 minutes until shells open completely.
5

Discard any unopened shells, top with bacon and 2 tbsp chopped fresh parsley, and serve immediately.

Questions

Can I make Steamed Cockles with Cider and Bacon dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Steamed Cockles with Cider and Bacon keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Steamed Cockles with Cider and Bacon?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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