Rinse the cockles thoroughly under cold running water.

Finely chop the vegetables.

Heat a small amount of olive oil in a pan with a lid.

When the vegetables have taken on some color and softened, add the cockles over high heat.

Immediately deglaze with the white wine and cover the pan.

The cockles are ready when they have opened and the meat has loosened from the shells.

Strain the cockles through a sieve and collect the cooking liquid, which will serve as the base for the broth. Carefully remove the meat from the shells.

Bring the broth to a boil and add the miso. Season with salt, pepper, and optionally some soy sauce, depending on your preference.

Thicken the broth slightly with a small pinch of xanthan gum or until you achieve the desired consistency.

Meanwhile, gently reheat the cockles in a small amount of butter over very low heat. They only need to warm up since they are already cooked.

Plate the dish creatively and make it your own.