Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   1      medium        leek -- washed, and
                        cut into 1/8" julienne - -- (abt 2 cups)
     1/2  teaspoon      saffron threads
   2      pounds        cockles -- scrubbed, rinsed
   3      cups          dry white wine
   4      tablespoons   chopped fresh marjoram leaves
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

In a soup pot, sauté julienned leeks in virgin olive oil over medium heat until soft but not browned (about 6 or 7 minutes). Add saffron and continue cooking, until saffron is broken up (another 2 minutes). Add cockles, wine and cover. Bring to boil. Continue boiling until all cockles have opened. Stir in marjoram leaves, season with salt and pepper. Divide clams among 4 serving bowls, pour over equal amount of leeks and broth, then serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5636)