Cockles with chorizo
The following simple exploitation of the happy relationship of pork and shellfish, served with bread, makes a quick and delicious lunch. It also works with oysters and other clams – you can see in the picture some clams that crept unbidden into the pan.
Have the cockles cleaned and ready to cook.
Heat the olive oil in a frying pan over a medium heat and sauté the chorizo until its lovely red fat runs, about 4 minutes.
Now throw in the cockles, cover the pan tightly and cook until the shells open.
Squeeze over the lemon juice, stir in the chopped parsley and serve immediately, in warmed bowls with your favourite bread.
400g cockles, cleaned
1 tbsp olive oil
150g cooking chorizo, sliced into rough chunks
Juice of 1 lemon
A small handful of flat-leaf parsley, finely chopped
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Join us for an edible adventure along the beautiful Jurassic coastline, before returning to River Cottage HQ for a forager’s feast.