Cockles

• 3 tablespoons olive oil
• Chorizo/chaurice, cut into 1/2 moons (about 2 cups)
• 1/4 cup chopped garlic
• 3 tablespoons freshly chopped parsley leaves
• 1 cup vinho verde (Portuguese white wine)
• 1 leaf fresh kale, torn into 2-inch pieces
• 3 pounds cockles or clams, scrubbed and cleaned

1. In a sautoir or high sided pan over medium-high heat, add 2 to 3 tablespoons olive oil.
2. Add the chorizo and saute for 2 minutes.
3. Add the garlic and parsley and saute for 1 minute.
4. Add the wine and stir.
5. Add the kale and clams and cover with tight fitting lid.
6. Cook until the clams have opened, approximately 6 minutes.
7. Discard any that do not open.

olive oil, chaurice, garlic, freshly chopped, verde, fresh kale

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cockles-recipe2.html (may not work)