Cockles with Samphire and Garlic Oil
Cockles with samphire and chill-garlic oil recipe - Combine salt and 1 litre cold water in a large bowl and stir to dissolve.
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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
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