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In a large sauté pan over medium heat, melt 2
tablespoons of butter. Add the garlic and green
onion and cook for 3-5 minutes or until softened,
stirring occasionally. Add the cockles and cook
for another 5 minutes. Add the white wine and
bouillon cubes with water or the chicken broth.
Bring to a boil then reduce to a rolling simmer
and cook until the clams open up, stirring
occasionally. Remove from the heat and stir in the
lemon juice. Add the remaining tablespoon of
butter and the cream and stir. Garnish with
parsley and serve immediately. Serve with
sourdough bread.
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