Cockles with Beans and Cherry Tomatoes in Garlic Broth

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. Slideshow: More Seafood Recipes 

Cockles with Beans and Cherry Tomatoes in Garlic Broth
Photo: © Con Poulos
Active Time:
30 mins
Total Time:
1 hrs 15 mins


  • 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

  • Kosher salt

  • Pepper

  • 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


  1. 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.

  2. 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.

Make Ahead

The cooked beans can be refrigerated for 2 days.

Suggested Pairing

Fresh and minerally Picpoul de Pinet, a white wine from France’s Languedoc region, offers fantastic value, and it’s great with seafood.

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