Cockles Clams... Fancy.
Lemon, garlic, cilantro
Add water to the bowl. Very dirty.
Keep some water in the bowl and add salt to it
After a good amount of time, (maybe thirty minutes) they will start to sneak peek
Rinse them one more time so you get the sand out.
Wash, dry and pick the cilantro leaves
Half lemon is enough
Do the little boats thing
Peel the garlic
Add some olive oil to the pan. Use a pan/pot that has a lid
When the garlic starts dancing
And then the clams
Take the lid off. Depending on the clams it shouldn't take more than one minute or two. They should look shiny. Feel free to take out one by one as soon as they open
Lemon juice and white wine if you have any.
Check for seasoning
Pour everything into a bowl. Or you can always take just the clams and reduce the sauce a little bit.
Have yourself a feast
Make sure you soak the bread. Double dip maybe.
If you still have some juice and no bread just drink it.
You can also use little neck clams, just be aware that they take longer to cook and you want to take them out of the pan as they open. (one by one)
- Olive oil
New York, NY