Cockles with Samphire and Garlic Oil | Gourmet Traveller

Ingredients

• 75 gm fine salt
• 1 kg cockles or clams, cleaned
• 2 long red chillies, thinly sliced
• 4 garlic cloves, thinly sliced
• ½ cup (loosely packed) samphire, tender tips only (see note)
• 1 tbsp fish sauce (or to taste)
• 2 tsp caster sugar (or to taste)
• 2 tsp lemon juice (or to taste)
• ½ cup (loosely packed) Vietnamese mint or Thai basil, to serve
• Baguette, to serve
• Garlic oil
• 200 ml canola or other neutral-flavoured oil
• 2 garlic cloves, thinly sliced lengthways on a mandoline