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Steamed Cockles in Scallion Broth

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Here, deliciously briny cockles are simply enhanced with white wine and scallions in a savory broth. To turn this first course into a more substantial meal, toss the cockles and broth with pasta and chopped tomatoes.

Pairing Suggestion

Vinho Verde, the "green" wine of Portugal—so called because it should be drunk as young as possible—pairs brilliantly with shellfish, thanks to its chalky mineral notes and zingy acidity. Look for the complex 2006 Soalheiro or the fresh, tart 2006 Aveleda.

Steamed Cockles in Scallion Broth

(17 people have added this recipe to their favorites.)
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Steamed Cockles in Scallion Broth

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Steamed Cockles in Scallion Broth

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