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Drunken Cockles

Drunken Cockles

Dunken Cockles Recipe

It is known that Molly Malone sang of her cockles and wares through the streets of Dublin, but most have not tried the saltwater clams. Here, cockles in heart-shaped shells get together with a spicy lamb sausage and a white wine cream sauce to create a wonderful shellfish dinner.

Dunken Cockles Recipe

Cockles – a member of the clam family that you can get from your fishmonger – has a pretty longstanding association with Dublin, thanks to Molly Malone. Every schoolchild in Ireland learn it in school, although the bit about her being a lady of the night on the side is usually glazed over.

See Also
Lamb, Feta and Spinach Sausage Rolls

This recipe combines cockles, with their delicate morsels of flesh, with spicy Turkish lamb sausage. Lamb and seafood may seem like an odd combination, but it works incredible well. It serves 2 as a main meal with crusty bread, or 4 as a starter portion.

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Drunken Cockles


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  • Author: Jess Lacey

Description

It is known that Molly Malone sang of her cockles and wares through the streets of Dublin, but most have not tried the saltwater clams. Try these dutch cockles as they get together with a spicy lamb sausage and a white wine cream sauce.


Ingredients

Scale
  • 500g (1lb) cockles
  • 5 cloves of garlic, finely chopped
  • 2 shallots, sliced
  • 1/2 head of fennel, thinly sliced
  • 2 spicy lamb sausages, skins removed and sliced into small chunks
  • 250ml (1 cup) white wine
  • 150ml (2/3 cups) cream
  • Chopped fresh parsley (optional)

Instructions

  1. Soak the clams in a large bowl filled with salty water and leave for twenty minutes.
  2. Strain and repeat this three times to get out all the grit.
  3. Heat some olive oil in a large saucepan over low-medium heat and saute the shallot and fennel for 10-15 minutes until soft.
  4. Add the garlic for the final three minutes.
  5. Add the sausage meat, increase the heat a bit and cook until browned all over (about five minutes).
  6. Add the wine and bring to the boil.
  7. Add the cockles, cover with a lid and cook for five or six minutes until they are open.
  8. Add the cream for the final two minutes of cooking.
  9. Sprinkle with parsley and serve with some nice bread (you won’t need to season it, the cockles are very briney)
  • Category: Main
  • Cuisine: Irish
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