fish
Wash the shells thoroughly in 3 or 4 changes of water to remove
all the sand.
Place the cockles in a basin and just cover in salted water, leave for 30
minutes and then transfer to a shallow saucepan, with just enough water to
cover the base of the pan. Tuck a thoroughly wet towel over the pan, and
place over a medium heat, give the pan a minute to reach cooking temperature
and cook until the shells open, be sure to shake frequently to prevent them
burning.
Serve hot with vinegar and pepper, and buttered brown bread.