Unlock big flavor with Chef Eric Gephart's Kamado Joe-fired Mustard Cream Cockles Recipe – a delicious take on the classic clam dish. Enjoy the sweet & decadent taste experience from the comfort of your home.
WHAT YOU'LL LOVE
- Rendering pancetta before the aromatics: Sweating the pancetta first builds a savory fat base that the shallot and garlic then bloom in, layering flavor before the cockles ever hit the pan.
- Deglazing with white wine: Adding wine right after the cockles go in lifts the browned bits off the bottom of the pan and into the sauce, so nothing flavorful gets left behind.
- Judging doneness by the shells opening: Watching for the cockles to pop open, rather than timing them blindly, tells you directly when they're cooked through — the same reliable cue used for mussels and clams.
- Finishing with mustard and cream together: Stirring in the Dijon and whipping cream at the end, after the wine has reduced, builds a tangy, silky sauce without curdling the cream over direct heat for too long.
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
9 minutes
Calories
218
Chef Eric Gephart fires up the Kamado Joe for Mustard Cream Cockles! This super simple recipe packs a ton of flavor into these sweet & decadent distant cousins of the clam.
Ingredients
- 1 tbsp butter, unsalted
- 2 tbsp pancetta, diced
- 1 1/2 shallot, minced
- 2 cloves garlic, minced
- 1 lb cockles
- 1/2 cup white wine (Sauvignon Blanc)
- 1 tbsp capers
-
2 tbsp Kozlik’s Dijon Classique Mustard
- 1/4 cup whipping cream
- 4 sprigs fresh thyme
Directions
- Stabilize your Kamado Joe at 550ºF to 600ºF. Place a Lodge Cast Iron Pie Pan on the grill surface and bring it to temperature.
- Place the butter in the pan and quickly follow with the diced pancetta. Allow to sweat and render but do not get too much color.
- Next add the shallot and garlic, agitate quite a bit, and allow the flavors to bloom. Add the cockles to the mixture. Stir to incorporate then deglaze with the white wine. Allow to reduce for 1 minute then add capers, mustard, whipping cream and fresh thyme, fully incorporate all.
Close the dome and allow to cook for 3 minutes or until the sauce has come together the cockles have opened.
Transfer to a presentation bowl all open and facing up then pour the sauce over top and enjoy!
Recipe Note
Recipe FAQ
Why render the pancetta before adding the shallot and garlic?
Sweating the pancetta first renders out its fat, which becomes the base the shallot and garlic bloom in — building savory depth before the cockles and sauce ingredients go in.
Why deglaze with white wine right after adding the cockles?
Pouring in the wine at that point lifts any browned bits from the bottom of the pan into the liquid, so that flavor becomes part of the sauce instead of staying stuck to the pan.
How do you know when the cockles are done?
Watch for the shells to pop open — that's the standard, reliable doneness cue for cockles, mussels, and clams, more accurate than judging by time alone since cook speed can vary by size and heat.
Why add the mustard and cream at the end instead of earlier?
Stirring them in after the wine has reduced keeps the cream from breaking over prolonged direct heat, giving the sauce a smooth, silky finish instead of a curdled one.
Is it safe to eat a cockle that hasn't opened?
No — discard any cockles that stay closed after cooking. An unopened shell usually means the cockle was dead before cooking and shouldn't be eaten.
How indoor-friendly is this recipe?
4 out of 5 — this comes together quickly in a hot pan or skillet on a stovetop; the Kamado Joe mainly adds a touch of char and smoke to the dish, not a technique you can't replicate indoors.
Recipe Highlights
Pancetta-rendered base: Builds savory depth before the aromatics and cockles go in.
Wine deglaze: Lifts browned bits into the sauce instead of leaving them behind.
Shell-opening doneness cue: A direct, reliable signal that beats guessing by time.
Late-added mustard and cream: Keeps the sauce silky instead of curdled.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.63 oz
- per serving
- Calories
- 218
- Carbs
- 13 grams
- Protein
- 11 grams
- Fat
- 10 grams
- Sodium
- 171 milligrams
