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 

Kay Chun
August 2015

Gallery

© Con Poulos

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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