Chef Rens' Cockles with Cockle Broth
Chef Rens creates beautiful dishes with our products, such as this elegant starter featuring cockles and vegetables.

Ingredients
- 1 bag cockles
- 0.5 carrot
- ΒΌ fennel
- 1.5 leeks
- 1 sprig thyme
- 0.5 onion
- 1 clove garlic
- 100 grams white wine
- 15 grams miso
- Green asparagus quantity as desired
- Peas quantity as desired
- Microgreens for garnish
- Salt
- Pepper
Instructions
- Rinse the cockles thoroughly under cold running water.
- Finely chop the vegetables.
- Heat a small amount of olive oil in a pan with a lid.
- When the vegetables have taken on some color and softened, add the cockles over high heat.
- Immediately deglaze with the white wine and cover the pan.
- The cockles are ready when they have opened and the meat has loosened from the shells.
- Strain the cockles through a sieve and collect the cooking liquid, which will serve as the base for the broth. Carefully remove the meat from the shells.
- Bring the broth to a boil and add the miso. Season with salt, pepper, and optionally some soy sauce, depending on your preference.
- Thicken the broth slightly with a small pinch of xanthan gum or until you achieve the desired consistency.
- Meanwhile, gently reheat the cockles in a small amount of butter over very low heat. They only need to warm up since they are already cooked.
- Plate the dish creatively and make it your own.