Cockles are a lot like Manila clams, and can be substituted for recipes that call for clams, like one of my favorite dishes: clams oreganata. Except instead of baking them, I made an heirloom tomato and fresh oregano base with butter and white wine and then steamed the cockles open in the sauce and served with freshly toasted breadcrumbs and parmesan on top. with lots of extra bread for dipping.
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