Got a bag of live cockles, not clams (from New Zealand) and made half of them in a vey simple broth. This was today's dinner, and I steamed the remaining clams and will use them for a linguine and clam dinner soon.
2-3 lbs clams or cockles
2-3 shallots or one sweet onion, sliced
2-3 cloves garlic, sliced
2-3 medium tomatoes, cubed
some olive oil
1/2 cup dry white wine (Chard or Pinot Grigio)
parsley
lemon juice
pat of butter
Saute onions/shallots and garlic on a reall low flame till tender, but do not brown them. Add tomatoes and keep cooking 3-4 min, then add white wine.
When mixture comes to a boil, add the clams, let them cook 5-8 min till they open.
Add parsley, pat of butter and some lemon juice to the broth..mix everything and serve in deep bowls with toasted crusty bread and some dry white wine.
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