Summer Recipe: Grilled Cockles

Most people around Northeast Queens are familiar with Little Neck Clams, but why not try a new mollusc? Here is the recipe that Fairway's Chef du cuisine Mitchel London has shared with us:

Grilled Cockles Serves 1

INGREDIENTS

• 18 fresh cockles
• 3 cloves fresh garlic
• 1 handful flat leaf parsley leaves
• 1 chili pepper (optional)
• ½ cup Fairway Extra Virgin Olive Oil
• 1 pinch salt
• A couple of cracks of fresh Fairway Tellicherry Peppercorns

DIRECTIONS

1. In a blender mix the garlic, parsley and olive oil
2. Heat a heavy pan with 1 tablespoon of olive oil and chili pepper until it is almost smoking
3. Put the cockles in, shake them up and cover with a lid for 2 minutes
4. Plate cockles, spoon the garlic mixture over the top and add salt