Steamed Cockles Recipes

LINGUINE WITH STEAMED COCKLES IN SAFFRON-TARRAGON SAUCE

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Meanwhile, melt butter in heavy large skillet over medium heat. Add shallots and garlic; sauté 2 minutes. Add wine, 1 tablespoon tarragon, and saffron. Increase heat to high; bring to boil. Add cockles; cover and cook until cockles open, about 3 minutes. Use tongs to transfer cockles to bowl (discard any that do not open). Stir cream into sauce in skillet. Season with salt and pepper. Add pasta to skillet; toss. Divide pasta and sauce between 2 flat bowls and sprinkle with 1 tablespoon tarragon. Top with cockles and serve.

STEAMED COCKLES

Steps:

• Clean the cockles and put it in a pot.
• Add in sliced shallot and a stalk of crushed lemongrass.
• Put the pot on the stove and heat it till all cockles are cooked (when the shells open).
• Remove from the heat.
• Serve.

STEAMED COCKLES IN GINGER CILANTRO BROTH

Steps:

• Rinse cockles in a colander under cold running water.
• Bring water to a boil in a 12-inch heavy skillet over high heat, then add Sherry, ginger, cilantro stems, scallions, and sea salt and return to a boil. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes. (Discard any cockles that remain unopened after 5 minutes.)
• Divide cockles among 6 bowls using tongs or a slotted spoon, then ladle out broth into a fine-mesh sieve lined with a paper towel set over a bowl, working from top, leaving any silt in bottom of skillet. Ladle strained broth into bowls of cockles and top with cilantro leaves.