Steamed Cockles in Scallion Broth Recipe

Embark on a culinary adventure with this delightful recipe for Steamed Cockles in Scallion Broth. Rich in flavors, this dish offers a unique blend of textures from the tender cockles and the aromatic scallion broth. The addition of jalapeno gives it a subtle kick, making it a perfect appetizer or main dish that will impress your guests.

Steamed Cockles in Scallion Broth Recipe

Cockles and scallions might not be your everyday pantry ingredients. Cockles are small, edible, saltwater clams. They are known for their sweet and briny taste and are typically found at seafood markets or you can ask your local fishmonger. Scallions, also known as green onions, can be found in the fresh produce section of most supermarkets.

Ingredients for Steamed Cockles in Scallion Broth

Extra virgin olive oil: This oil adds a touch of richness and a depth of flavor.

Shallot: Shallots add a mild and slightly sweet flavor.

Scallions: These add a crisp, mild flavor that enhances the broth.

Jalapeno: This adds a hint of heat to the broth.

Dry white wine: The acidity of the wine helps to balance out the flavors.

Black pepper: Adds a little kick and enhances the overall flavor.

Cockles: The star of the dish, they are sweet and succulent.

Baguette: Serves as a base and soaks up the flavorful broth.

Parsley: Adds a fresh, slightly peppery flavor and a pop of color.

One reader, Ellette Deluna says:

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The steamed cockles in scallion broth recipe is a game-changer! The flavors are so vibrant and the broth is simply divine. The dish is easy to prepare and perfect for a cozy night in. I highly recommend trying it out for a delightful seafood experience.

Ellette Deluna

Techniques for Preparing Steamed Cockles in Scallion Broth

How to prepare the scallion broth: In a large pot, heat the oil. Add the shallot and cook over moderately high heat until golden brown, about 5 minutes. Then, add the scallion greens, jalapeño, and wine, and bring to a boil.

How to cook the cockles: Sprinkle with cracked pepper and add the cockles to the pot. Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes.

How to serve the steamed cockles in scallion broth: Place a slice of toast in each bowl. Stir the parsley into the cockles and transfer to the bowls. Pour the broth over the cockles and serve right away.

How To Make Steamed Cockles in Scallion Broth

Despite their simplicity, these steamed cockles are loaded with rich savory flavors. Its savory broth is flavored with scallions and white wine.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes

Serves:

Ingredients

  • 1tbspextra virgin olive oil
  • 1largeshallot
  • 6mediumscallions
  • ½jalapeno
  • ½c.dry white wine
  • freshly black pepper,cracked
  • lbscockles
  • 4slicebaguette,toasted
  • 2tbspparsley,chopped

Instructions

  1. In a large pot, heat the oil. Add the shallot and cook over moderately high heat for about 5 minutes, until golden brown.

  2. Add the scallion greens, jalapeño and wine and bring to a boil. Sprinkle with cracked pepper and add the cockles.

  3. Cover and cook over high heat for about 4 minutes, shaking the saucepan a few times, until all of the cockles have opened.

  4. Place a slice of toast in each bowl.

  5. Stir the parsley into the cockles and transfer to the bowls.

  6. Pour the broth over the cockles and serve right away.

Nutrition

  • Calories: 330.70kcal
  • Fat: 5.72g
  • Saturated Fat: 0.55g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.52g
  • Polyunsaturated Fat: 0.48g
  • Carbohydrates: 25.24g
  • Fiber: 1.84g
  • Sugar: 2.94g
  • Protein: 40.47g
  • Sodium: 69.08mg
  • Calcium: 124.31mg
  • Potassium: 191.22mg
  • Iron: 47.22mg
  • Vitamin A: 20.50µg
  • Vitamin C: 10.43mg

Pro Tip for Perfecting This Steamed Cockles Recipe

When steaming cockles, it's important to discard any that do not open after cooking. These are likely dead before cooking and may not be safe to eat. Also, shaking the pan a few times during cooking helps to distribute the heat evenly, ensuring all the cockles open at roughly the same time.

Time-Saving Tips for Making This Recipe

Prep ahead: Chop and prepare all your ingredients before you start cooking to save time and make the process smoother.

Use a food processor: For tasks like chopping, mincing, or blending, a food processor can significantly reduce prep time.

One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup and save time.

Organize your workspace: Keep your cooking area tidy and organized to avoid wasting time searching for utensils or ingredients.

Follow the recipe: Stick to the recipe to avoid mistakes that could lead to time-consuming adjustments later on.

Multi-task: While one dish is cooking, use that time to prep ingredients for the next step or to clean up as you go.

Cook in batches: When possible, prepare larger quantities and store leftovers for future meals to save time on cooking multiple times.

Substitute Ingredients For Steamed Cockles in Scallion Broth Recipe

  • extra virgin olive oil – Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable substitute for extra virgin olive oil.

  • shallot – Substitute with onion: Onions can be used as a substitute for shallots, providing a similar flavor profile when sautéed.

  • scallions – Substitute with chives: Chives have a mild onion flavor similar to scallions and can be used as a garnish or in recipes.

  • jalapeno – Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile to jalapenos, making them a suitable substitute.

  • dry white wine – Substitute with chicken or vegetable broth: Broth can add depth of flavor to the dish, similar to dry white wine.

  • cockles – Substitute with mussels: Mussels have a similar texture and flavor to cockles and can be used as a substitute in recipes.

  • baguette – Substitute with ciabatta: Ciabatta bread has a similar texture and crust, making it a suitable substitute for baguette in this recipe.

  • parsley – Substitute with cilantro: Cilantro can provide a fresh, herbaceous flavor similar to parsley in this recipe.

Presenting Steamed Cockles in Scallion Broth

  1. Elevate the dish with a stunning presentation: When plating the steamed cockles in scallion broth, focus on creating a visually appealing arrangement that showcases the vibrant colors and textures of the dish. Use elegant, minimalist plating techniques to highlight the natural beauty of the ingredients.

  2. Incorporate artistic garnishes: Enhance the visual appeal of the dish by incorporating delicate microgreens and edible flowers as artistic garnishes. These elements will add a touch of sophistication and elevate the overall presentation.

  3. Opt for refined tableware: Select exquisite porcelain bowls and fine dining cutlery to serve the steamed cockles in scallion broth. The use of high-quality tableware will contribute to the upscale presentation and create a luxurious dining experience.

  4. Focus on precision and symmetry: Pay attention to the placement of each component on the plate, ensuring that the arrangement is precise and symmetrical. This attention to detail will demonstrate a high level of culinary finesse and attention to presentation.

  5. Emphasize the broth: Pour the scallion broth into the bowls with a steady hand, allowing the aromatic steam to rise elegantly. The presentation should highlight the fragrant broth as a central element of the dish, enticing the senses and creating a visually captivating experience for the diners.

Essential Tools for Making This Recipe

  • Large pot: A large pot is essential for cooking the cockles and creating the scallion broth. It should be able to accommodate all the ingredients and allow for easy stirring and tossing.

  • Saucepan: A saucepan is needed for cooking the shallots, scallions, jalapeño, and wine. It should be large enough to hold the ingredients and allow for boiling and simmering.

  • Tongs: Tongs are useful for tossing the cockles in the broth and transferring them to the serving bowls. They provide a good grip and help in handling the hot ingredients.

  • Knife: A knife is necessary for chopping the shallot, scallions, and jalapeño. It should be sharp and suitable for precise cutting.

  • Cutting board: A cutting board provides a stable surface for chopping the shallot, scallions, and jalapeño. It helps in keeping the kitchen counter clean and organized.

  • Slotted spoon: A slotted spoon is useful for serving the cockles from the broth. It allows the excess liquid to drain away, leaving the cooked cockles for plating.

  • Bread knife: A bread knife is required for slicing the baguette. It should have a serrated edge to ensure clean and precise cuts.

  • Bowls: Bowls are needed for serving the steamed cockles in scallion broth. They should be heat-resistant and suitable for holding both the cockles and the broth.

  • Wine glasses: Wine glasses are essential for serving the recommended wine with the dish. They should be suitable for white wine and enhance the overall dining experience.

How To Reheat Leftover Steamed Cockles

Here are the best methods for reheating leftover steamed cockles in scallion broth:

  • Stovetop method: Transfer the leftover cockles and broth to a saucepan. Heat over medium-low heat, stirring occasionally, until the broth is simmering and the cockles are heated through, about 5-7 minutes. Be careful not to overcook the cockles, as they can become tough and rubbery. Serve the reheated cockles and broth immediately with fresh bread for dipping.

  • Microwave method: Place the leftover cockles and broth in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent splattering and to help retain moisture. Microwave on high power in 30-second intervals, stirring between each interval, until the broth is hot and the cockles are heated through, about 1-2 minutes total. Let the cockles and broth sit for 30 seconds before serving, as the dish will continue to heat up after being removed from the microwave.

  • Oven method: Preheat the oven to 350°F (175°C). Transfer the leftover cockles and broth to an oven-safe dish. Cover the dish with foil to prevent the broth from evaporating and the cockles from drying out. Heat the cockles and broth in the oven for 10-15 minutes, or until the broth is simmering and the cockles are heated through. Remove the foil and serve the reheated cockles and broth immediately with fresh bread for dipping.

  • Steamer method: If you have a steamer basket or a double boiler, you can use it to gently reheat the leftover cockles and broth. Fill the bottom of the steamer or double boiler with water and bring it to a simmer. Place the cockles and broth in the top part of the steamer or double boiler, cover, and steam for 5-7 minutes, or until the cockles are heated through and the broth is hot. Serve the reheated cockles and broth immediately with fresh bread for dipping.

Interesting Trivia About Steamed Cockles

The recipe for steamed cockles in scallion broth is a delicious and flavorful dish that combines the briny taste of cockles with the aromatic scallion broth. This dish is a perfect example of how simple ingredients can come together to create a delightful meal. The combination of shallots, scallions, and jalapeno adds depth to the broth, while the dry white wine infuses the dish with a rich flavor. The addition of freshly cracked black pepper and parsley enhances the overall taste. This recipe is a great way to enjoy fresh seafood and is best served with a slice of baguette to soak up the flavorful broth. Enjoy!

Is Making Steamed Cockles at Home Cost-Effective?

This steamed cockles in scallion broth recipe is moderately cost-effective for a household. The ingredients, such as cockles and scallions, are reasonably priced, making it a budget-friendly option. The dish offers a delightful blend of flavors and textures, earning a solid 8/10 rating. The approximate cost for a household of 4 people is around $25-$30, making it an affordable yet impressive choice for a special dinner or gathering.

Is This Seafood Dish Healthy?

The steamed cockles in scallion broth recipe is a relatively healthy dish, offering a good balance of protein, vegetables, and healthy fats. Here's a breakdown of the nutritional aspects:

  • Cockles are a low-calorie, lean protein source rich in essential minerals like iron, zinc, and selenium
  • Scallions and parsley provide vitamins A, C, and K, as well as beneficial antioxidants
  • Olive oil is a healthy source of monounsaturated fats, which can help reduce inflammation and improve heart health
  • White wine adds flavor without significant caloric impact, and the alcohol content cooks off during the steaming process

However, there are a few areas where the recipe could be improved to enhance its nutritional value:

  • The baguette, while providing a nice textural contrast, is a refined carbohydrate that could be replaced with a whole-grain option for added fiber and nutrients
  • The jalapeño adds a nice kick, but individuals sensitive to spicy foods may need to adjust the amount used
  • The sodium content of the dish could be relatively high, depending on the natural saltiness of the cockles and any added salt

To make this recipe even healthier, consider the following suggestions:

  • Opt for a whole-grain bread or crackers instead of the baguette to increase the fiber content and provide a more complex carbohydrate source
  • Add more vegetables to the broth, such as diced tomatoes, garlic, or leafy greens like spinach or kale, to boost the vitamin and mineral content
  • Use a low-sodium vegetable broth as a base for the cooking liquid to help control the overall sodium levels
  • Serve the cockles with a side salad or steamed vegetables to round out the meal and add more nutrients
  • Adjust the amount of jalapeño to suit your taste preferences and tolerance for spice

Editor's Take on Steamed Cockles in Scallion Broth

This recipe for steamed cockles in scallion broth is a delightful combination of flavors. The use of shallots, scallions, and jalapeño creates a fragrant and aromatic broth that perfectly complements the briny sweetness of the cockles. The addition of white wine adds depth to the dish, while the crusty baguette slices provide a satisfying crunch. The dish is beautifully balanced and showcases the natural flavors of the cockles. It's a perfect choice for a light and elegant seafood dish.

Why trust this Steamed Cockles in Scallion Broth Recipe:

This steamed cockles in scallion broth recipe offers a delightful combination of flavors and textures. The extra virgin olive oil and dry white wine infuse the dish with rich, aromatic notes, while the scallions and jalapeno add a subtle kick of heat. The careful cooking process ensures that the cockles are perfectly tender and flavorful. The addition of baguette slices provides a lovely contrast in texture, and the garnish of parsley adds a fresh, herbaceous finish. With its well-balanced flavors and simple yet elegant presentation, this recipe is sure to impress and satisfy any seafood enthusiast.

Share your thoughts on the Steamed Cockles in Scallion Broth Recipe in the Recipe Sharing forum section.
FAQ:
How do I clean the cockles before cooking?
Before cooking the cockles, it’s important to clean them thoroughly. Start by rinsing the cockles under cold running water to remove any sand or debris. Then, soak them in a bowl of cold water for about 20 minutes. After soaking, scrub the shells with a brush to remove any remaining grit. Discard any cockles with broken shells or that do not close when tapped.
Can I use a different type of wine in this recipe?
Yes, you can use a different type of dry white wine if you don’t have the specific one mentioned in the recipe. A good alternative would be a Sauvignon Blanc or Pinot Grigio, as they both have a crisp and light flavor that complements the dish well.
What can I serve with the steamed cockles in scallion broth?
The steamed cockles in scallion broth can be served as a standalone dish or as an appetizer. You can pair it with a side of crusty bread or a simple green salad to round out the meal. The broth is flavorful, so having some bread to soak it up is always a good idea.
How can I tell if the cockles are cooked and ready to eat?
The cockles are cooked and ready to eat when their shells have opened. Discard any cockles that have not opened after cooking, as they may not be safe to consume. It’s important to ensure that all the cockles have opened before serving.
Can I make this recipe in advance?
While the broth and toast can be prepared in advance, it’s best to cook the cockles just before serving to ensure they are fresh and flavorful. The cockles cook very quickly, so it’s ideal to prepare them right before serving to maintain their delicate texture and taste.

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