Steamed Cockles with Leeks, Saffron And Marjoram

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3 c Dry white wine
Cut into 1/8" julienne -;
4 tb Virgin olive oil
1/2 ts Saffron threads
Black Pepper; freshly ground
4 tb Chopped fresh marjoram
Salt; to taste
2 lb Cockles; scrubbed, rinsed
1 md Leek; washed, and

Original recipe makes 4 servings



In a soup pot, saute julienned leeks in virgin olive oil over medium heat until soft but not browned (about 6 or 7 minutes). Add saffron and continue cooking, until saffron is broken up (another 2 minutes). Add cockles, wine and cover. Bring to boil. Continue boiling until all cockles have opened. Stir in marjoram leaves, season with salt and pepper. Divide clams among 4 serving bowls, pour over equal amount of leeks and broth, then serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5636) Per serving: 254 Calories (kcal); 14g Total Fat; (85% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

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