Roasted Cockles

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   Preheat the oven to 450F.

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   2.

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   Place the cockles on a baking sheet with sides, or in a large, oven-proof baking pan, and bake them in the center of the oven until their shells open, 5 to 8 minutes, shaking them occasionally.

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   Transfer all the open clams and their juices to a large serving bowl.

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   If any clams remain closed, return them to the oven and bake.

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   If, after another 2 to 3 minutes they don't open, discard them.

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   3.

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   While the clams are cooking, mince the parsley and garlic together and place it in a small bowl.

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    Whisk in the olive oil and the lemon juice, then whisk in the lemon zest.

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    4.

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    To serve, evenly divide the clams among six shallow bowls.

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    Evenly divide the oil mixture among six small serving dishes.

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    To eat, remove the clams from the shell and dip them into the oil mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.