Recipe - Steamed Cockles With Leeks Saffron And Marjoram

4 tablespoon Virgin olive oil
1 md Leek; washed, and
Cut into 1/8" julienne ;
(abt 2 cups)
One half teaspoon Saffron threads
2 pound Cockles; scrubbed, rinsed
3 cup Dry white wine
4 tablespoon Chopped fresh marjoram
leaves
Salt; to taste
Freshlyground black pepper;
to taste

In a soup pot, sauté julienned leeks in virgin olive oil over medium heat
until soft but not browned (about 6 or 7 minutes). Add saffron and continue
cooking, until saffron is broken up (another 2 minutes).

Add cockles, wine and cover. Bring to boil. Continue boiling until all
cockles have opened. Stir in marjoram leaves, season with salt and pepper.

Divide clams among 4 serving bowls, pour over equal amount of leeks and
broth, then serve.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK (Show #
MB5636)

Per serving: 254 Calories (kcal); 14g Total Fat; (85% calories from fat);
trace Protein; 5g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 2
One half Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

Converted by MM_Buster v2.0n.