Steamed Cockles With Leeks, Saffron And Marjoram

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

4	tablespoons	virgin olive oil
1	medium	leek -- washed, and cut into 1/8 inch julienne - -- (abt 2 cups)
1/2	teaspoon	saffron threads
2	pounds	cockles -- scrubbed, rinsed
3	cups	dry white wine
4	tablespoons	chopped fresh marjoram leaves
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste

Preparation:

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 # MB-5636)