Well, I had to make mine with clams as the fishmonger didn't have any live cockles though they are very good at this time of year. As is samphire, which they did have.
Place a sliced garlic clove and chopped red chilli in a large pan and add a glass of wine. Bring to the boil and bubble for a couple of minutes. Add the clams (about 500 - 700g for two), cover and steam for a few mnutes until opened. Meanwhile, blanch a couple of big handfuls of samphire for 2 minutes in boiling water then drain well. Heat a splash of olive oil in a large frying pan and add the samphire cooking over a high heat for a minute. Stir into the clams with some fine ground pepper and eat straightaway.