Cockles (or clams)

Randy and I took our weekly trip to Costco today. We have decided that the best time to hit Costco is as early as can be on a Saturday morning. It seems to fit in our schedule and although I don’t like being out in public before 10 am except on Sundays, I would rather not deal with the crowds that come at noon. While I was perusing through the seafood section, I came across a big bag of Cockles. Cockles are a form of clams and can be treated in the same way. I wasn’t quite sure what to do with them, but if any of you have followed my blog at all you know that I am willing to try. Well try I did and this is the recipe that I came up with. I was really pleased with it and I hope you are too.

Cockles (or clams) in White Wine Sauce

5# Cockles, rinsed and scrubbed (yes, they are dirty)

12” skillet 2 1/2”deep with secure lid

3T olive oil

1/2 C finely chopped garlic (about 2 flowers)

1 C finely chopped tomatoes

2 T Basil Chiffonade (thin strips)

1 lemon, zested and juiced

1 sprinkle of red pepper flakes

3 T Unsalted Butter

2 T finely chopped fresh parsley for garnish

Heat skillet to medium and add olive oil and garlic. Saute for about 2-3 minutes, then add the tomato, basil and red pepper flakes, cooking for an additional 2-3 minutes. Open a bottle of white wine (Sauvignon Blanc or Chardonnay work well) and pour the entire bottle in the pan. Cook on high for about 2 minutes then add the clams (cockles), turn to medium and cook 3-5 minutes until all clams have opened. Discard any clams that do not open. Add the zest and juice of 1 lemon. With a slotted spoon, fish out all of the clams and put into a serving dish. Keep covered so as to not loose all the heat while you reduce the sauce on high for about 20-30 minutes. Once the sauce has reduced by at least one half, turn off the heat and add 3 T unsalted butter. Stir until melted, pour over clams, sprinkle with parsley and enjoy. This dish works great with a few slices of toasted bagette or some sort of sourdough bread.