ALIKREUKEL ON THE BRAAI

Collect at low tide. Ten alikreukels may be collected per person per day providing that they measure no less than 64mm in diameter. Drop alikreukels into a pot of boiling water and cook for 20 minutes. Remove flesh from the shell. Remove the trap door disc and cut off the stomach intestine. Slice very finely using a sharp knife or you may prefer to mince the flesh. Both ways may be prepared as follows:

Alikreukel in white wine

Heat a little olive oil or butter in a pan. Add some finely chopped onion and crushed garlic. Cook gently until onions are transparent. Add the alikreukel and sauté for about 2 minutes, stirring. Add a squeeze of lemon and a little white wine, freshly ground black pepper and salt to taste. Serve on rice.

Alikreukel on the braai

Put the shells with trapdoor turned up on the grid. They will stew in their own juices and should be ready after 20 minutes. Pull flesh out of their shells and clean as indicated above. Slice the flesh and serve with lemon or dip into garlic butter or mayonnaise.