Steamed Cockles with Peas, lemon and tarragon in a flavorful white wine broth, served with crusty bread to mop up all the flavorful juices! Cockles are tiny clams….feel free to use clams instead!
- 2 tablespoons butter or oil (or a mixture)
- 1 cup thinly sliced leeks (two medium leeks, white parts only, or sub white onion, or a large shallot)
- ¾ cup white wine (dry)
- ½ cup heavy whipping cream
- 1 teaspoon salt
- 4 pounds cockles, clams or mussels
- 1–2 cups peas ( fresh or frozen)
- ¼ cup fresh tarragon leaves
- pepper to taste
- Zest of one small lemon, and a squeeze of its juice
- ½ cup sour cream (optional)
NOTE: A splash of Pernod would be really good here (at the same time as the wine)
Serve with crusty toasty (or grilled) bread and sprinkle with more fresh tarragon
- Heat oil over medium-low heat in a large heavy bottom pot and cook leeks until tender and melting, turning heat lower if necessary.
- Add wine, cream and salt and bring to a boil.
- Add clams (remember they will release their liquid) cover, and simmer for about 5 minutes until the clams have opened up, and remove any that haven’t.
- Add the peas, fresh tarragon, lemon zest and squeeze of lemon and simmer 2 more minutes. Taste adding pepper and more lemon juice if necessary.
- For a richer broth, stir in a little sour cream.
- Garnish with fresh tarragon.
- Serve immediately with crusty bread to mop up all the flavorful juices.
- Calories: 345
Keywords: steamed clams, steamed cockles, cockles recipes, spring cockles