2 c. live cocquinas

Rinse well. Place in a pan and cover with water to 2 inches above the shells. With heat on medium, stir gently until the shells begin to open. Reduce heat to simmer and continue until all shells pop open. Strain broth and discard shells. To this broth add: potatoes, peeled & diced into 1 inch squares 2 to 3 stalks celery with tops, diced 1/2 onion, diced 2 carrots, diced, if desired

Cook until vegetables are soft. Add: Salt & pepper to taste 1/2 stick butter

Cover pan. Turn off heat to let butter melt. Stir and serve with hot bread.