Community Corner

Summer Recipe: Grilled Cockles

Check out this summer recipe from Fairway's own Chef du cuisine Mitchel London.

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

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