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Cockles

Explore 12 recipes and more

Linguine with Clams in Pepper Broth

Ingredients
  • Coarse salt
  • 1/2 pound dried linguine
  • 2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)
  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
  • 5 garlic cloves, minced
  • Freshly ground pepper
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 cup dry white wine
  • 2 pounds Manila clams or cockles, scrubbed well
  • 1 teaspoon finely grated lemon zest
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Linguine with Clams

Ingredients
  • Coarse salt and freshly ground black pepper
  • 1 pound linguine
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
  • Zest of 1 lemon
  • 1/4 cup dry white wine
  • 3 pounds Manila clams, or cockles, scrubbed and rinsed
  • 2 tablespoons unsalted butter
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Skate and Rock Shrimp

Ingredients
  • 4 (12 ounces each) pieces bone-in skinless skate wing
  • Coarse salt and freshly ground pepper
  • 1 cup Wondra flour
  • 4 tablespoons extra-virgin olive oil
  • 3 shallots, finely chopped
  • 6 tablespoons dry white wine
  • 1/2 pound New Zealand cockles, scrubbed
  • 1/2 pound rock shrimp or medium shrimp, peeled and deveined
  • 1 1/4 cups Saffron Citronette
  • 1 tablespoon, finely chopped fresh flat-leaf parsley, plus more for garnish
  • 1 bunch arugula
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Linguine with Cockles and Squid

Time:50 mins
Ingredients
  • 3/4 cup finely chopped guanciale or pancetta (3 1/4 ounces; buonitalia.com)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 1/2 teaspoon fennel seeds, crushed
  • 3/4 cup dry vermouth
  • 8 ounces cleaned squid bodies with tentacles, bodies cut into 1/4-inch-thick rings
  • 2 pounds cockles, scrubbed well
  • Coarse salt
  • 1 pound linguine
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Simple Supper: Linguine with Clams

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Pork Chops and Clams in Garlic Broth

Ingredients
  • 4 pork chops (6 to 8 ounces each)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 medium plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
  • 1 medium onion, halved crosswise and thinly sliced (about 1 1/2 cups)
  • 6 garlic cloves, thinly sliced (about 1/4 cup)
  • 2 bay leaves
  • 1 1/4 teaspoons sweet paprika
  • 1/4 teaspoon red-pepper flakes
  • 3/4 cup dry white wine
  • 3/4 cup homemade or low-sodium store-bought chicken stock
  • 3 tablespoons chopped fresh cilantro
  • 24 Manila clams or cockles
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Cioppino

Ingredients
  • 1/2 cup olive oil
  • 1 large onion (2 1/2 cups), coarsely chopped
  • 1 medium bulb fennel, trimmed and thinly sliced lengthwise
  • 4 cloves garlic, minced (2 1/2 tablespoons)
  • 2 1/2 teaspoons fresh thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 dried bay leaf
  • Pinch of saffron
  • 1 (28-ounce) can whole tomatoes with juice, crushed
  • 1 1/4 cups dry white wine
  • 1 cup bottled clam juice
  • 1 pound cockles or manila clams, scrubbed well
  • 1 pound mussels, scrubbed well and debearded
  • 1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1/2 cup loosely packed flat-leaf parsley leaves
  • 3 (2-inch) pieces orange zest
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons capers, rinsed
  • Grilled Sourdough Bread, for serving
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Skate and Rock Shrimp

Ingredients
  • 4 (12 ounces each) pieces bone-in skinless skate wing
  • Coarse salt and freshly ground pepper
  • 1 cup Wondra flour
  • 4 tablespoons extra-virgin olive oil
  • 3 shallots, finely chopped
  • 6 tablespoons dry white wine
  • 1/2 pound New Zealand cockles, scrubbed
  • 1/2 pound rock shrimp or medium shrimp, peeled and deveined
  • 1 1/4 cups Saffron Citronette Saffron Citronette
  • 1 tablespoon, finely chopped fresh flat-leaf parsley, plus more for garnish
  • 1 bunch arugula
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Thai Clambake in Foil

Ingredients
  • 3 fresh lemongrass
  • 1 4-ounce package of saifun noodles (clear rice noodles; available at Asian groceries and specialty-food stores)
  • 16 Manila clams or cockles, or 8 small littleneck clams, scrubbed
  • 8 large shrimp (about 5 ounces), peeled and de-veined
  • 4 ounces monkfish, sliced into 4 pieces
  • 1 6-inch piece of scallion, cut in half lengthwise
  • 2 plum tomatoes, coarsely chopped
  • 2 large cloves garlic, thinly sliced
  • 1 1-inch knob fresh ginger, peeled and thinly sliced
  • 1 teaspoon minced fresh jalapeno pepper
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 2 24-inch lengths of aluminum foil
  • 1 large carrot, peeled and cut into
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Linguine with Clams

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