You know you've seen them before. The cockles sit sweetly between the mussels and Cherrystone and you've thought about getting them before, but what do they taste like? How to I prepare them? Will they be gritty? Or maybe you don't stress about minor decisions such as this (like me!) and you've been wise enough to grab a pound for yourself. Lucky dog.
I am such a sucker for naturally colorful foods, which is good, because those are the variety that tend to be the best for you. Purple! Green! Spring! This picture doesn't do these shells justice, as they actually became more vibrant the longer they cooked. (Isn't it funny that most junk foods like anything fried, cheesy, salty, etc. are actually among the least appetizing looking? I digress.) Wikipedia tells me that the most common variety of these sweet little clams is widely distributed along the Northeastern European coastline. I seem to recall the Whole Foods chalk board informing me that these we ate were from the WF dock in Mass. Regardless, these beauties were delicious. Sweet, tender, not at all gritty: a clear addition to our little bag of culinary tricks.
We cooked these as we would clams (olive oil, shallots, white wine, parsley, s&p) and had a super simple meal with more homemade pasta. Which reminds me... I've been itching to get a pasta crank for some time now. Let me know if you see any affordable ones that will fit into our wee little space! xN