An ode to cream, part one

After our wonderful meal at Ponsonby Road Bistro, I was inspired to make my own seafood special. Cockles are always a huge favourite at our pad. Each time one of us heads up north, we go to our special kai moana gathering spot to bring back a feed for our friends. I have various ways of preparing these, but drenching them in creme fraiche seems to go down a treat every time. Funny that.

Creamy Cockles with Chives and Shallots

cockles - as many as the heart desires
butter - a large knob
garlic - 2 cloves, finely chopped
shallots - 2, finely chopped
white wine - 1/3 cup
creme fraiche - 2 Tbsp
lemon - 1, zest and juice
chives - finely sliced
sea salt and freshly cracked pepper

Melt the butter in a pan. Add the garlic, shallots and some salt and fry gently so they don't colour. Turn up the heat, pour in the white wine and let it bubble. Add the cockles and put a lid on the pan. As the shells begin to open, remove the cockles. This will stop them overcooking. Once all the cockles are open, reduce the delicious liqour remaining in the pan.

To finish, add the creme fraiche and stir it to combine. Add the lemon juice, salt and pepper then return the cockles to the pan with the chives. The chives are added at the last minute to retain their beautiful bright green colour. Serve in a wide bowl and make sure you have lots of lovely bread to mop up that sauce - I favour any bread from Paneton bakery.

Serves 2 - probably.

This also makes a delicious pasta - just cook up some linguine or spaghetti and stir through at the end.