Smoked cockles on a bed of creamed corn and lemon salad

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For the smoked cockles

  • 200g/7oz oak wood chips
  • 40g/1½oz raspberries
  • 500g/1lb 2oz cockle meat (or 1kg/2lb 2oz whole cockles, cooked)
  • 50g/2oz semolina flour
  • 2tbsp olive oil

For the creamed corn

For the salad