Cockles are possibly our most modest and unassuming shellfish. For me, however, the humble cockle is among the sweetest and most delicious morsels to be found on Britain’s seashore. Cunningly hidden inches below the sand and mud, the cockle can typically be found in such beauty spots as Morecambe Bay in Lancashire and the Gower peninsula of South Wales, where they have been an essential source of food for millennia.

Ingredients

100g butter
1 leek, finely chopped
3 banana shallots, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
100ml cup dry cider
150ml double (heavy) cream
1kg fresh cockles (baby clams), washed and prepared
500g mussels, washed and prepared
a handful of flat-leaf parsley, roughly chopped
juice of 1 lemon
sea salt and freshly ground black pepper

Method

Heat up a heavy saucepan or casserole over a medium heat and add the butter. When it foams, add the leek, shallots and garlic and cook for 5 minutes, until softened but not browned. Add the cider and cook for a further 3 minutes, then pour in the cream. Tip in the cockles and mussels, throw in the parsley, add the lemon juice, salt and pepper, turn the heat up to high and cook with the lid on for 3 minutes.

Discard any shellfish that haven’t opened. Serve with chunks of white bread and mugs of cider.

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