How to make
Since cockles have sand in them, it is very important to follow a procedure that will ensure that they will expel all the sand they contain and will not crunch when eaten.
To do this, place the cockles in salted water for 30 minutes, then change the water twice more. Thus they will clean themselves, release the sand that they have collected in their shells.
Naturally, this manipulation is carried out only if the cockles are alive and fresh.
Heat the olive oil in a frying pan over medium heat and add the sliced garlic. As soon as it releases its aroma, without waiting for it to brown, immediately pour the cockles, drained from the water.
Shake the pan for 2-3 minutes until they all open and as soon as this happens, pour the wine, increase the heat and wait for the alcohol to evaporate for a minute, by shaking the pan again to make sure that all the cockles open up.
Pour them into a platter and sprinkle them with the juice of 1/2 lemon, cut the remaining ones into pieces and serve the seafood garnished with the citrus.
Be sure to eat these pan seared cockles warm.
If desired, you can add salt.
Enjoy your meal!
