Buttered Cockles with Peas, Pea Shoots, Green Garlic Champ, and Brown Scones

• 1/4 cup extra-virgin olive oil
• 1 1/2 cups thinly sliced spring onions plus 1 cup thinly sliced spring onion tops
• 1 tablespoon thyme leaves
• 3 pounds cockles, or small Manila clams, well scrubbed
• 1/2 cup white wine
• 1 cup chicken stock
• 1 3/4 cups peas (from 2 pounds in the pod)
• 6 tablespoons unsalted butter, cut into small pieces
• 1/2 lemon, for juicing
• 1/4 cup chopped flat-leaf parsley
• 4 ounces pea shoots
• Green garlic champ (recipe follows)
• Brown scones (recipe follows)
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds fingerling or small yellow potatoes
• 4 tablespoons unsalted butter
• 1 1/2 cups thinly sliced green garlic
• 1/2 teaspoon thyme leaves
• 1/4 cup heavy cream
• Kosher salt and freshly ground black pepper
• 2 1/4 cups all-purpose flour
• 3/4 cup whole-wheat flour
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 2 tablespoons plus 2 teaspoons baking powder
• 9 tablespoons unsalted butter, chilled and cut into small cubes
• 1 cup plus 2 tablespoons buttermilk
• (makes 12 scones)

1. Heat a large wide-bottomed saute pan or Dutch oven over high heat for 2 minutes.
2. Swirl in the olive oil and wait 1 minute.
3. Add the spring onions, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Cook about 2 minutes, stirring often, until the onions are just wilted.
5. Add the cockles to the pan, and stir well to coat them with the onions and oil.
6. Cook 2 minutes, add the white wine, and cover the pan.
7. Steam the cockles 3 to 4 minutes, until they open.
8. Remove the lid and pour in the stock.
9. When the stock comes to a boil, add the peas.
10. Cook 1 minute and then add the butter, stirring to incorporate.
11. Season with a squeeze of lemon juice and taste for seasoning.
12. Discard any unopened cockles.
13. Quickly toss the parsley, pea shoots, and spring onion tops into the pot.
14. Stir just until the greens begin to wilt, and transfer to a warm large shallow bowl.
15. Serve with the green garlic champ, and pass around the warm brown scones.
16. Cook the potatoes in a large pot of heavily salted boiling water for about 15 minutes, until tender.
17. (The cooking time will depend on the size and type of potato.)
18. When the potatoes have just cooled, crush them slightly on a cutting board with the heel of your hand or the back of a large spoon.
19. Heat a medium pot over high heat for 1 minute.
20. Add the butter, and when it foams, add the green garlic, thyme, 1/2 teaspoon salt, and a pinch of pepper.
21. Cook 3 to 4 minutes, stirring with a wooden spoon, until the green garlic has softened.
22. Add the potatoes, stirring and mashing them to incorporate all of the ingredients.
23. Season with 3/4 teaspoon salt and cook another 2 to 3 minutes.
24. Turn off the heat, cover, and leave the pot on the stove.
25. When you are ready to serve the champ, make sure its hot, and then stir in the cream.
26. Taste for seasoning.
27. Preheat the oven to 375F.
28. Place the flours, sugar, salt, and baking powder in a food processor, and process 30 seconds, until well combined.
29. Add the butter and pulse about ten times, until the mixture is a coarse meal.
30. With the machine running, quickly pour in 1 cup of the buttermilk.
31. Stop the machine as soon as the dough comes together.
32. Its important not to overwork the dough.
33. Turn the dough onto a lightly floured work surface and bring it together with your hands into a large ball.
34. Divide the dough into three pieces, and shape each of them into a 5-inch-wide disc.
35. Cut each disc into quarters.
36. Brush the tops of the scones with a little buttermilk.
37. Place on a lightly buttered baking sheet and bake 25 minutes, until the scones are golden brown.
38. Most of the cooking for this dish needs to be done right before serving.
39. You can boil and smash the potatoes earlier in the day, but dont make the champ ahead or your green garlic will turn brown.
40. Also, do not add the cream until just before serving.
41. Of course you can slice the spring onions and green garlic, wash the cockles, and prep the herbs ahead of time.
42. The scones can be made earlier in the day but are best right out of the oven!
43. (If you must make them earlier, warm them in the oven just before serving.)
44. To release any bits of sand from the cockles, soak them in milk and water with a handful of cornmeal for 10 minutes or so and then rinse them in cold water.

extravirgin olive oil, onions, thyme, cockles, white wine, chicken stock, peas, unsalted butter, lemon, flatleaf, shoots, green garlic, brown scones, kosher salt, fingerling, unsalted butter, green garlic, thyme, heavy cream, kosher salt, flour, flour, granulated sugar, kosher salt, baking powder, unsalted butter, buttermilk

Taken from www.epicurious.com/recipes/food/views/buttered-cockles-with-peas-pea-shoots-green-garlic-champ-and-brown-scones-390878 (may not work)