Cockles in Cataplana

Description
This recipe yields 4 servings.

Ingredients

 * 2 ½ lb cockles
 * 2 tbsp cornmeal
 * 2 tbsp lard
 * 3 Spanish onions peeled, chopped
 * 3 garlic cloves peeled, chopped
 * green peppers cored, seeded and chopped
 * 1 bay leaf
 * 1 can whole, peeled tomatoes –(16)
 * 1 cup tomato sauce
 * 2 prosciutto shredded
 * ¼ lb smoked ham diced
 * ¼ lb pepperoni diced
 * ½ cup white wine
 * 3 tbsp chopped cilantro

Directions

 * 1) Wash cockles and leave in cold salted water with cornmeal for half a day.
 * 2) In a pan heat lard and olive oil.
 * 3) Add onions, garlic and green peppers.
 * 4) Cook for 10 minutes.
 * 5) Add bay leaf, tomatoes and their juice.
 * 6) Break up tomatoes.
 * 7) Bring to a simmer, cover and cook slowly for 30 minutes.
 * 8) Then add tomato sauce, prosciutto, ham and pepperoni.
 * 9) Cook for 30 minutes more.
 * 10) Spoon half of tomato mixture into the bottom of a cataplana or a saucepan with a tight fitting lid.
 * 11) Bring to a simmer, adjusting heat so that it barely bubbles.
 * 12) Rinse cockles well and arrange them on top of sauce.
 * 13) Spoon remaining tomato sauce over them.
 * 14) Cover and simmer 10 minutes.
 * 15) Open pan, add white wine and scatter cilantro on top.
 * 16) Cover tightly and return to a simmer.
 * 17) Cook for 10 to 12 minutes more, or until cockles open up.