Cockles are some of the smallest bivalves, but they deliver an enormous amount of flavor. Just a few simple ingredients turn them into a rich, hearty stew.
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1 cup dried cranberry or borlotti beans (6 ounces)
2 tablespoons extra-virgin olive oil
7 garlic cloves, thinly sliced
2 shallots, finely chopped
1/2 pound yellow cherry tomatoes, halved
1/2 cup dry white wine
1 cup low-sodium chicken broth
3 pounds cockles, rinsed
1/2 cup coarsely chopped parsley
1/2 cup coarsely chopped tarragon
Grilled bread, for serving
How to Make It
In a large saucepan, cover the beans with 3 inches of water and bring to a boil. Simmer, stirring occasionally, until the beans are tender, about 45 minutes. Drain.
In a large enameled cast-iron casserole, heat the olive oil. Add the garlic and shallots and cook over moderate heat, stirring, until fragrant and golden, about 3 minutes. Add the beans and tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes soften, about 3 minutes. Stir in the wine and cook until almost evaporated, about 1 minute. Add the broth and cockles and bring to a simmer. Cover and cook over low heat until the cockles open, about 3 minutes. Stir in the parsley and tarragon and serve with grilled bread.
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