Cocochas or Kokotxas al Pil Pil

Take a clay pot with the oil to the fire and when it is very hot add the garlic cloves, peeled but whole. remove from heat and place the cockles, skin facing upwards, forming a single layer and salt.
put the pan on the fire and stir with circular movements, always in the same direction until it starts to boil, then lower the heat and keep moving until the boil has subsided. then increase the fire, always in motion and always in the same direction. repeat this operation, as many times as necessary, until the troughs are cooked.
With these movements, the cockles are able to release a fat that, when mixed with the oil, forms an increasingly consistent white sauce. always moving them in the same direction is so that this sauce is not cut. Serve hot in the same clay pot.