2Nd Borough Cockles

• 1/2- 3/4 lb new zealand cockles scrubbed.
• 1 part sweet white wine: 1 part chicken or vegetable stock coming up 3/4 of the cockles
• 1 finely chopped shallot
• 1-2 cloves minced garlic
• 1 handful chopped chives
• 1/4 thinly sliced leek
• 1/2 sedded thinly sliced chili pepper
• 1 tomato juiced
• 1 tomato finely chopped
• juice of 1 lemon
• 3 tbsp butter or oil
• salt and red pepper flake to taste

1. 1. sweat shallot in a dab of butter or oil until translucent. Add garlic, leek, chili, continue to cook 5 minutes.
2. 2. Add lemon juice, stock, wine to come up 3/4 the cockles, 1 tbsp butter or oil, tomato and tomato juice.
3. 3.Add cockles. bring to a boil and cover. reduce heat. cook cockles until they open and meat looks opaque and firm. (4-10 minutes)
4. 3. add chives, 2 tbsp or oil to taste. season to taste.

sweet white wine, shallot, garlic, handful, chili pepper, tomato, tomato, lemon, butter, salt

Taken from www.epicurious.com/recipes/member/views/2nd-borough-cockles-50102453 (may not work)