Steamed Cockles in Ginger Cilantro Broth

Ingredients

• 2 pounds small cockles (sometimes labeled New Zealand clams; about 1 inch across; 5 to 6 dozen)
• 3 cups water
• 1/2 cup medium-dry Sherry
• 1 (1 1/2-inch) piece fresh ginger
• peeled
• thinly sliced
• and cut into very thin matchsticks (1/4 cup)
• 1/2 cup (1-inch) pieces of fresh cilantro stems
• plus 1/4 cup fresh cilantro leaves
• 1 bunch scallions (white and pale green parts only)
• coarsely chopped (1/4 cup)
• 1/2 teaspoon fine sea salt

Instructions

1. Rinse cockles in a colander under cold running water.
2. Bring water to a boil in a 12-inch heavy skillet over high heat, then add Sherry, ginger, cilantro stems, scallions, and sea salt and return to a boil.
3. Add cockles and cook, covered, until shells open wide, 3 to 5 minutes.
4. (Discard any cockles that remain unopened after 5 minutes.)
5. Divide cockles among 6 bowls using tongs or a slotted spoon, then ladle out broth into a fine-mesh sieve lined with a paper towel set over a bowl, working from top, leaving any silt in bottom of skillet.
6. Ladle strained broth into bowls of cockles and top with cilantro leaves.