- Disgorge the cockles with clear water for 30 minutes
- Cut the celery, the carrot and the chives into brunoise. Reserve in cool place
- Heat the teppanyaki to mid temperature and oil it
- Spread the cockles on the teppanyaki
- As soon as they are opened, add the celery, carrot and chives mix
- Serve immediately
CAREFUL: If the cockles don’t open, it means they’re dead or full of sand – throw them away.