1.
Rinse the cockles and clams thoroughly under running cold water (soak them 2 x 1/4 hour in water with a pinch of coarse salt and a dash of vinegar).
2.
Rinse and cut the celery stalks in half lengthwise, then into small 2 cm pieces. Peel and finely slice the garlic cloves and onions.
3.
In a large saucepan, heat a drizzle of olive oil, the celery, garlic and onions (and curry if desired).
4.
Add the cockles and clams with a little water (4 to 6 tablespoons), cover and stir regularly. As soon as the shellfish are all open, remove the pan from the heat.
5.
Serve in soup plates with a little cooking juice and sprinkle with coriander leaves, with a pinch of curry, if desired.
6.
Add a drop of lemon to the preparation, the delicately tangy notes of the RSRV Blanc de Blancs vintage will be highlighted.
