Cockles & Wild Game Bone Broth

Cockles in Bone Broth

• 2 cups cockles (substitute with small clams if you can’t find cockles)

• 3 cups bone broth (moose. deer, pork, or beef)

• 2 tsp lemon zest

• ¼ cup minced chives (optional)

• 2 T. Cilantro

• Salt & pepper to taste
Cockles in Bone Broth

1. In a saucepan or pot, heat up bone broth over medium heat
2. While the broth is heating, make lemon zest making sure the pith is removed
3. Add zest to broth 
4. Chop cilantro 
5. Add cockles and cilantro to the hot broth and boil gently until cockle shells open up then remove immediately from heat and pour into a serving dish. Sprinkle on chopped chives or crushed seaweed if you wish.