Cockles in Habanero-Chive Broth

By LeeBoruchow

My mother-in-law's favorite dish... ever, I think. We throw in an extra chile just for her ;)

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 red onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 habanero chile, finely chopped
• 1 bunch of chives, cut into 1 inch lengths
• 2 pounds New Zealand cockles, scrubbed
• 2 cups dry white wine
• 1/2 cup basic tomato sauce
• Kosher salt and freshly ground black pepper

Preparation

Step 1

1. In a large skillet with a lid, heat the olive oil over high heat until almost smoking. Add the onions and garlic and cook for 5 minutes, or until soft and lightly browned.Add the chile, half of the chives, the cockles, wine and tomato sauce and bring to a boil. Cover and cook until all the cockles steam open, about 5 minutes. Discard any cockles that do not open.

2. Season the broth with salt and pepper. Divide the cockles and broth evenly among four warmed bowls, top with remaining chives, and serve with bread.