Ingredients
2 lbs cockles or littlenecks clams, scrubbed
1/4 lb chorizo
4 bay leaves
4 mint leaves
1 cup dry white wine
4 slices of country bread, toasted and brushed with olive oil.
coarse sea salt
Preparation
thinly slice the chorizo and cut into half-moons. place cockles in an pan large enough to fit them in a single layer. Sprinkle the chorizo, shallot, bay leaves, mint leaves on top. pour in wine to coat the base of the pan, should be 1/8 inch deep. cover pan, cook over high heat until the cockles open and are just cooked. place a piece of toast in the center of four shallow bowls. using a slotted spoon, divide the cockles and chorizo among the bowls. sprinkle with sea salt. Serve and use tiny forks to devour.
