STEAMED COCKLES IN GINGER CILANTRO BROTH

Steamed Cockles in Ginger Cilantro Broth image

Time 20m

Yield Makes 6 first-course servings

Number Of Ingredients 7

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.