California Clams

Ingredients:

• 1 kg cockles or other small bivalve mollusks
• 0.5 cups dry white wine
• 10 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 1 bay leaf
• 1 tbsp (15 g) butter
• 0.5 tsp coarse salt
• 450 g small potatoes
• 1 lemon, cut into 2 cm thick slices.
• Crustless bread, for serving

Preparation:

1. In a small saucepan, combine wine, thyme, rosemary, bay leaf, butter, salt, and 1/2 cup water. Add the potatoes and bring to a boil over medium heat. Cover and simmer until the potatoes are tender, about 15 minutes. Add the lemon slices and clams.
2. Cover and cook until the clams open, another 3 minutes. Remove and discard any unopened shells. Serve in bowls, with the clams and broth on the bread for dipping.