Thinly slice 1/2 leek.
Wash 500g cockles, or vongole, thoroughly under cold water. The put them in 1 liter water with 20g rock salt, put a lid on and keep in a dark plate for 1 hour. They will open slightly, so rinse them again to get out the sand,
Drain, then cook in 50 ml sake. As soon as they open drain and keep the cooking liquid. Keep the cockles warm in a 70° oven.
Add 20g butter, the leek and 1 tbsp light soy sauce and reduce for about 2 mins.
Serve as shown
(A Hokkai Kitchen recipe)
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