A Simple but Very Tasty Starter, you can of course use clams. I have no idea where this recipe came from but I have been using it since about 1978. I do have a vague recollection of having something similar at Alfredo?s Restaurant; in Morecambe so I think the kudos should go to them
Heat the oil and garlic in a pan.
Take the cockles out of the salt water and wash, add them to the pan and cook until they just start to open.
Now add the white wine cover the pan until the cockles are fully open, season with salt and pepper and serve the cockles covered with the chopped parsley and with lemon wedges.
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 6|
|Calories from Fat: 136 (45%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 27.2mg||1 %|
|Potassium 35mg||1 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 12.1g|
|Protein 30.6g||44 %|
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Calories per serving: 302
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