Ingredients
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
Instructions
Cockles in Bone Broth
- In a saucepan or pot, heat up bone broth over medium heat
- While the broth is heating, make lemon zest making sure the pith is removed
- Add zest to broth
- Chop cilantro
- 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.
