Thai cockles with noodles are one of my favorite dishes with cockles. You often get fresh cockles or vongole shells (which are a little smaller, but just as good) on Meny. Some Coop stores also have frozen shells.
1 finely chopped onion
1 cm grated ginger
2 finely chopped chilies
2 cloves finely chopped garlic
1 box of coconut milk
1 box of coconut cream
1 small bottle of sweet chili dipping sauce
1 kg heart shell
2 finely shredded spring onions
1 plant finely chopped coriander
Fry the onion in a little oil. Add ginger, chili and garlic. Pour on coconut milk, coconut cream and sweet chili dipping sauce. Bring to the boil and add the scallops. Add spring onions, put on the lid and wait until the shells have opened. Add finely chopped coriander, stir and serve with good bread. Cover with noodles of your choice, deep plates, fork and spoon for the guests, because the power will be absolutely beautiful.
I always strain the rest of the power after we finish eating and put it in the freezer so I can use it for soup later.
