Steamed Cockles in Ginger Cilantro Broth

1. 1

   Rinse cockles in a colander under cold running water.

2. 2

   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.

3. 3

   Add cockles and cook, covered, until shells open wide, 3 to 5 minutes.

4. 4

   (Discard any cockles that remain unopened after 5 minutes.)

5. 5

   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.

6. 6

   Ladle strained broth into bowls of cockles and top with cilantro leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.