How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Steamed Cockles with Leeks, Saffron and Marjoram?

You need 8 ingredients. The key ingredients include: 4 tbsp. virgin olive oil, 1 md. leek, washed and cut into 1/8-inch julienne, 1/2 tsp. saffron threads, 2 lb. cockles, scrubbed and rinsed, and more.

Is Steamed Cockles with Leeks, Saffron and Marjoram suitable as general?

Yes, Steamed Cockles with Leeks, Saffron and Marjoram falls under the General category and is a great choice for this type of meal.

How do I store leftover Steamed Cockles with Leeks, Saffron and Marjoram?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Cockles with Leeks, Saffron and Marjoram

Name: Steamed Cockles with Leeks, Saffron and Marjoram
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. virgin olive oil; 1 md. leek, washed and cut into 1/8-inch julienne; 1/2 tsp. saffron threads; 2 lb. cockles, scrubbed and rinsed; 3 cups dry white wine; 4 tbsp. chopped fresh marjoram leaves; Salt, to taste; Freshly ground black pepper, to taste

Try this homemade Steamed Cockles with Leeks, Saffron and Marjoram recipe the whole family will love. Made with virgin olive oil, julienne, saffron thre…

This Steamed Cockles with Leeks, Saffron and Marjoram relies on simple, everyday ingredients such as virgin olive oil, saffron threads, cockles, scrubbed and rinsed and dry white wine. It comes together quickly and makes 4 servings, at about 133 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 tbsp. virgin olive oil
1 md. leek, washed and cut into 1/8-inch julienne
1/2 tsp. saffron threads
2 lb. cockles, scrubbed and rinsed
3 cups dry white wine
4 tbsp. chopped fresh marjoram leaves
Salt, to taste
Freshly ground black pepper, to taste

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Quick Info

Servings
4 servings
Calories
133 kcal
Category
General

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