Steamed Cockles in Ginger Cilantro Broth

• 2 pounds small cockles (sometimes labeled New Zealand clams; about 1 inch across; 5 to 6 dozen)
• 3 cups water
• 1/2 cup medium-dry Sherry
• 1 (1 1/2-inch) piece fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks (1/4 cup)
• 1/2 cup (1-inch) pieces of fresh cilantro stems, plus 1/4 cup fresh cilantro leaves
• 1 bunch scallions (white and pale green parts only), coarsely chopped (1/4 cup)
• 1/2 teaspoon fine sea salt

1. Rinse cockles in a colander under cold running water.
2. 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.
3. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes.
4. (Discard any cockles that remain unopened after 5 minutes.)
5. 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.
6. Ladle strained broth into bowls of cockles and top with cilantro leaves.

water, sherry, fresh ginger, cilantro stems, scallions, salt

Taken from www.epicurious.com/recipes/food/views/steamed-cockles-in-ginger-cilantro-broth-230962 (may not work)