Steamed Cockles Recipes

CHORIZO STEAMED CLAMS

Chorizo Steamed Clams image

I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.

Provided by Chef John

Categories Main Dish Recipes Seafood Main Dish Recipes Clams

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
½ cup finely diced onions
3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
4 cloves garlic, minced
1 ½ cups white wine
3 pounds littleneck clams, scrubbed and rinsed
⅓ cup chopped Italian parsley
2 tablespoons butter

Steps:

Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g

STEAMED COCKLES

Steamed Cockles image

Make and share this Steamed Cockles recipe from Food.com.

Provided by Penyulawa

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 kg cockles, cleansed
1 shallot, sliced
1 stalk lemongrass, crushed

Steps:

Clean the cockles and put it in a pot.
Add in sliced shallot and a stalk of crushed lemongrass.
Put the pot on the stove and heat it till all cockles are cooked (when the shells open).
Remove from the heat.
Serve.

Nutrition Facts : Calories 3.6, Sodium 0.6, Carbohydrate 0.8, Protein 0.1

LINGUINE WITH STEAMED COCKLES IN SAFFRON-TARRAGON SAUCE

Linguine with Steamed Cockles in Saffron-Tarragon Sauce image

Cockles are small mollusks with heart-shaped shells. If you can't find them, substitute small clams.

Time 20m

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

12 ounces linguine
2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
3 garlic cloves, minced
1 cup dry white wine
2 tablespoons chopped fresh tarragon, divided
1/4 teaspoon (scant) saffron threads
2 pounds cockles or small Manila clams, scrubbed
2 tablespoons whipping cream

Steps:

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, melt butter in heavy large skillet over medium heat. Add shallots and garlic; sauté 2 minutes. Add wine, 1 tablespoon tarragon, and saffron. Increase heat to high; bring to boil. Add cockles; cover and cook until cockles open, about 3 minutes. Use tongs to transfer cockles to bowl (discard any that do not open). Stir cream into sauce in skillet. Season with salt and pepper. Add pasta to skillet; toss. Divide pasta and sauce between 2 flat bowls and sprinkle with 1 tablespoon tarragon. Top with cockles and serve.

STEAMED COCKLES IN GINGER CILANTRO BROTH

Steamed Cockles in Ginger Cilantro Broth image

This simple Chinese preparation enhances the briny flavor of cockles. If cockles are hard to find in your area, you can substitute other small hard-shelled clams (though steaming time will vary with the type and size).

Time 20m

Yield Makes 6 first-course servings

Number Of Ingredients 7

Ingredients

2 pounds small cockles (sometimes labeled New Zealand clams; about 1 inch across; 5 to 6 dozen)
3 cups water
1/2 cup medium-dry Sherry
1 (1 1/2-inch) piece fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks (1/4 cup)
1/2 cup (1-inch) pieces of fresh cilantro stems, plus 1/4 cup fresh cilantro leaves
1 bunch scallions (white and pale green parts only), coarsely chopped (1/4 cup)
1/2 teaspoon fine sea salt

Steps:

Rinse cockles in a colander under cold running water.
Bring water to a boil in a 12-inch heavy skillet over high heat, then add Sherry, ginger, cilantro stems, scallions, and sea salt and return to a boil. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes. (Discard any cockles that remain unopened after 5 minutes.)
Divide cockles among 6 bowls using tongs or a slotted spoon, then ladle out broth into a fine-mesh sieve lined with a paper towel set over a bowl, working from top, leaving any silt in bottom of skillet. Ladle strained broth into bowls of cockles and top with cilantro leaves.

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