Moroccan · Main course
El Jadida Cockles & Cumin Tagine
The rocky shore around El Jadida yields baskets of cockles and small clams, steamed open in a quick tagine of garlic, tomato, cumin and coriander so they release their briny liquor into the sauce. Eaten straight from the shells with bread to soak up the juices, it is a fast, salty-sweet taste of the Doukkala coast.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1.2 kg fresh cockles or small clams, purged
- 4 garlic cloves, chopped
- 2 tomatoes, grated
- 1 tsp cumin and 1/2 tsp paprika
- 1/4 tsp cayenne
- 1 large bunch coriander, chopped
- 5 tbsp olive oil and juice of 1 lemon
- Black pepper
Method
- 1
Purge the shellfish
Soak the cockles in salted water for an hour so they spit out any sand, then rinse well.
- 2
Start the sauce
Warm the oil, cook the garlic, add cumin, paprika, cayenne and grated tomato and simmer to a fragrant base.
- 3
Steam the cockles
Tip in the cockles, cover and cook over high heat, shaking the pan, until they open, about 5 minutes.
- 4
Finish
Stir in most of the coriander, the lemon and pepper, discarding any shells that stay shut.
- 5
Serve
Scatter with the remaining coriander and serve in the pan with bread to mop the briny sauce.
Chef's tips
- Purge the cockles well in salted water; grit is the one thing that ruins the dish.
- Discard any that don't open after cooking — they were not alive and shouldn't be eaten.
- Keep the tomato base light so the cockles' own briny liquor shines through.
Frequently asked questions
Can I use mussels or clams instead?
Yes; the same quick spiced-tomato steam works for mussels or larger clams, just adjusting the cooking time until they open.
How do I know they're fresh?
Fresh cockles are tightly closed or close when tapped, and smell clean and of the sea; discard any that are open and won't shut or that smell off.