Cooking the cockles

1. In a large saucepan, sweat the shallots in butter without coloring; add the white wine, thyme, bay leaf, and a touch of chili and bring to a boil. 
2. Add the cockles to the boiling liquid, stir well and cover.
3. Drain as soon as the cockles open.
4. Strain the liquid through a cloth and remove the cockles from their shells. Set aside.

St. Agur and cockle broth

1. Reduce the liquid by half.
2. Split the cockles and place on a serving platter.
3. Blend the reduced liquid with the cold St. Agur until emulsified.
4. Add the chives and salt to taste; pour over the cockles.

Horseradish leeks

1. Split the leeks into quarters lengthwise, then slice into 1 cm lengths.
2. Cook in a sauté pan with the olive oil and 50 ml water until very soft.
3. Cool to room temperature before seasoning with horseradish.

Presentation

1. Divide the warm leeks among 6 bowls.
2. In front of your guests, top the leeks with cockles with St. Agur.