Ingredients
290ml/½ pint vegetable stock
110ml/4fl oz white wine
2 tbsp soy sauce
30g/1oz honey
140g/5oz cockles, cleaned

Method
1. Preheat a large saucepan.
2. Pour the vegetable stock, white wine, soy sauce and honey into the pan. Heat through for 2 minutes.
3. Add the cockles and cover the pan.
4. Check the pan, when half the cockles have opened remove the pan from the heat. Keep the lid on the pan until the remaining cockles have opened.
5. Serve the cockles in a large bowl, along with their cooking broth.