Steamed Cockles Food
STEAMED COCKLES IN GINGER CILANTRO BROTH
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
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.
STEAMED COCKLES
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
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
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