Steamed Cockles With Leeks, Saffron And Marjoram

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 tablespoons virgin olive oil
1 medium leek -- washed, and cut into 1/8 inch julienne - -- (abt 2 cups)
1/2 teaspoon saffron threads
2 pounds cockles -- scrubbed, rinsed
3 cups dry white wine
4 tablespoons chopped fresh marjoram leaves
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation:

In a soup pot, sauté julienned leeks in virgin olive oil over medium heat until soft but not browned (about 6 or 7 minutes). Add saffron and continue cooking, until saffron is broken up (another 2 minutes). Add cockles, wine and cover. Bring to boil. Continue boiling until all cockles have opened. Stir in marjoram leaves, season with salt and pepper. Divide clams among 4 serving bowls, pour over equal amount of leeks and broth, then serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5636)