Rinse 500 g cockles thoroughly under cold water.
In a pot, combine 1500 g water, 10 g kelp, 30 g anchovies, and 50 g onion. Simmer for 15 minutes, then strain to make broth.
Add the rinsed cockles to the broth and cook until they open, about 5-7 minutes. Skim any impurities.
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