Recipe for Steamed Cockles with Leeks, Saffron and Marjoram

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Yield:

Ingredients:

Amount	Ingredient
4 tbl	Virgin olive oil
1 med	Leek washed, and
	cut into 1/8" julienne - (abt 2 cups)
1/2 tsp	Saffron threads
2 lb	Cockles scrubbed, rinsed
3 cup	Dry white wine
4 tbl	Chopped fresh marjoram leaves
	Salt to taste

Instructions:

Instructions: In a soup pot, saute julienned leeks in virgin olive oil over medium heat until soft but not browned (about 6 or 7 minutes). Add saffron and continue cooking, until saffron is broken up (another 2 minutes).

Add cockles, wine and cover. Bring to boil. Continue boiling until all cockles have opened. Stir in marjoram leaves, season with salt and pepper.

Divide clams among 4 serving bowls, pour over equal amount of leeks and broth, then serve.

This recipe yields 4 servings.

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