Serves 2- 4
Full time: 30 minutes
You will need:
1 dozen cockle clams (which is a common name for small clams)
1 cup chicken broth
1/2 cup white wine
1/4 cup fresh chopped parsley
1/4 cup dried chopped onions
2 tbsp butter
1 tbsp minced garlic
Let us begin:
In a medium pot place the butter and garlic. Let the butter melt over medium high heat and cook the garlic for 3-5 minutes.
Add in the chopped onions and brown for 1-2 minutes.
Add in the broth, wine, and parsley. Allow this to come to a low boil.
While this comes to temperature, wash the clams really well, making sure there in no dirt left on their shells.
Once clean, place them in a boil to sit until broth is boiling.
Add clams into the broth and lower temperature to simmer. Cover and let cook.
It will take 5-10 minutes for clams to cook all the way. You'll know when they are cooked, when all the clams have opened in the heat. If 90% have opened then the remaining should be discarded because they are no good.
Enjoy with crusty bread or a steak!