Recipes & Serving Suggestions
Cockles, Chorizo and Sherry
Ginny Grant
Serves 2-4
2 tsp extra virgin olive oil
100g chorizo rojo (hot) cut into batons
1/2 small onion, finely chopped
2 cloves garlic, peeled and chopped
1kg cockles or clams, cleaned
1/4 cup Manzanilla or Fino sherry
2 Tbsp Italian flat leaf parsley, chopped
Heat a large heavy saucepan until very hot. Add the olive oil and chorizo and fry for a minute then add the onion and garlic and cook for another minute. Add the cockles and sherry. Cover with a lid and cook over a high heat for a few minutes until the shells have opened. Discard any that haven't opened. Scatter over the parsley and serve in bowls with bread to mop up the juices. Serve immediately.
