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Cockles and smooth clams Sea delicacies that we love and search for
in menus when we sit at a fish tavern or at the fish market to buy
for our home. They can be combined with risotto, pasta, but also
enjoyed on their own with a squeeze of lemon or on the grill. However
we choose to have them, we love them because they are nutritious,
with a rich source of protein, omega-3 fatty acids, and very little
fat.
Opening these shellfish requires caution. With a small knife, we place it at the joint of the two shells from the backside and gently twist (trying not to move the knife but the shell), then the shell opens, we break it in half, and carefully remove the meat.
We always serve them on ice, and when serving them raw, when we sprinkle lemon juice on them, they should react (a slight movement). Then we know that our shellfish are fresh.
If we want to steam them, with a little white wine or ouzo, fresh or dried onion, garlic, parsley, and lemon, they become delicious.
If we want to grill them, we will definitely accompany them with butter, garlic, and lemon. Divine!
