Steamed Cockles with Leeks, Saffron and Marjoram

• 4 tbsp. virgin olive oil
• 1 md. leek, washed and cut into 1/8-inch julienne
• 1/2 tsp. saffron threads
• 2 lb. cockles, scrubbed and rinsed
• 3 cups dry white wine
• 4 tbsp. chopped fresh marjoram leaves
• Salt, to taste
• Freshly ground black pepper, to taste

1. In a soup pot, saute julienned leeks in virgin olive oil over medium heat until soft but not browned (about 6 or 7 minutes).
2. Add saffron and continue cooking, until saffron is broken up (another 2 minutes).
3. Add cockles, wine and cover.
4. Bring to boil.
5. Continue boiling until all cockles have opened.
6. Stir in marjoram leaves, season with salt and pepper.
7. Divide cockles among 4 serving bowls, pour over equal amount of leeks and broth, then serve.

virgin olive oil, julienne, saffron threads, cockles, white wine, marjoram leaves, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5516 (may not work)