How to Make It
In a large pot, heat the oil. Add the shallot and cook over moderately high heat until golden brown, about 5 minutes. Add the scallion greens, jalapeño and wine and bring to a boil. Sprinkle with cracked pepper and add the cockles. Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes.
Place a slice of toast in each bowl. Stir the parsley into the cockles and transfer to the bowls. Pour the broth over the cockles and serve right away.
One Serving 241 Calories, 33 gm Fat, 5 gm Saturated Fat, 0.6 gm Carbohydrates, 1 gm Fiber.