Cockle, Parsley and Cider Broth

Cockles have a great flavour, better than their larger cousins clams, in my opinion, and a fraction of the price. That salad, of course meatier clams can be used for this soup. You could even add a couple of handfuls of mussels if you like.

Cockles have a tendency to be a bit gritty, owing to the grooves in their shells, so make sure you wash them really thoroughly.