Friday, 18 September 2009

Cockles in White Wine

A Simple but Very Tasty Starter, you can of course use clams. I have no idea where this recipe came from but I have been using it since about 1978. I do have a vague recollection of having something similar at Alfredo’s Restaurant; in Morecambe so I think the kudos should go to them.

Serves/Makes:          4 servings

Prep-Time:                 5 minutes

Cook-Time:                15 minutes

You Will Need;

3 Fluid Ounces Olive Oil

3 Cloves Garlic, Peeled

3 Pounds Cockles, Washed in tap water then soaked in sea or salted water

3 Fluid Ounces Dry White Wine

Salt and Pepper to Taste

1 Bunch Parsley, Chopped

1 Lemon, Cut into wedges


Heat the oil and garlic in a pan.

Take the cockles out of the salt water and wash. Add them to the pan and let them open.

Add the white wine and cover the pan until the cockles are quite open.

Season with salt and pepper

clip_image003Serve the cockles covered with the parsley and with lemon wedges.