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Cockle cream with bacon, tomatoes and potatoes

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  • 2.4 litre/4 pint cleaned cockles
  • 900ml/1½pt water
  • 25g/1oz butter
  • 55g/2oz lean bacon, diced
  • 1 leek, cleaned and sliced finely
  • 1 stick celery, finely chopped
  • 2 plum tomatoes, skinned and sliced thinly
  • 2 potatoes (about 350g/12oz), peeled and diced
  • 1 small lemon, juice only
  • 2 eggs
  • 2 tbsp fresh parsley, chopped
  • salt and freshly ground black pepper