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Drunken Cockles

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  • Author: Jess Lacey


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.


  • 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)


  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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