Cockles with garlic and parsley

Cockles are very similar to clams so can be cooked in the same way. They’re very commonly found in UK waters and are often overlooked, but are absolutely delicious! Here’s a simple recipe to cook them with garlic and butter.

INGREDIENTS

500g Cockles
2 tbsp chopped garlic
Handful of fresh parsley, chopped
150ml dry white wine
Lemon juice
Olive oil
Unsalted butter
Salt

METHOD

Use a deep pan with a lid

Heat up the olive oil in a pan and sauté the garlic

Add the cockles and then the wine

Cover with a lid and let steam for 5 minus until all the cockles all open up - discard any that don’t open up

Add a knob of butter, the lemon juice and salt and toss until the sauce reduces

Add the parsley and let it cook for another few mins

Serve with crusty bread, more lemon juice and a sprinkle of fresh parsley