To make it easier to get rid of any sand, place an inverted deep plate in the bottom of the bowl before adding the cockles or clams and the cold salted water.

1. Place the clams or cockles in salted water for at least one hour so that they release any sand. (Don't hesitate to change the water several times.)
2. Rinse, drain and place in a large pot with 1 liter (4 cups) fresh water.
3. Heat until the shells open; remove the meat from the shells and set aside in a bowl. Cover the clams with their filtered cooking liquid to keep them from drying out.
4. Wash the parsley, carrot and celery; peel the onion and garlic. Chop all the vegetables finely and sauté in extra-virgin olive oil.
5. Add the rice and stir over high heat until translucent. Add 1 ladleful of the liquid from the clams, then stir until completely absorbed. Repeat this process for 15 minutes, stirring constantly and adding only one ladleful of liquid at a time.
6. Two minutes before the end of the cooking time, add the mollusks. Finish, leaving the risotto slightly runny.
7. Turn off the heat; correct the seasoning to taste (remember the clams are naturally salty); mix in the butter and grated Parmesan.
8. Cover for 1 to 2 minutes; stir again and serve immediately.

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A recipe from Lucia Pantaleoni, TV host of "La Cuisine de Lucia," dedicated entirely to Italian cooking.