Wash the cockles in several changes of cold water. Discard any opened ones.
Put the shallots, parsley stalks and wine in a large pan. Bring to boil then add the cockles. Cover pan with a tight fitting lid and cook on high heat for 5 mins or until the cockles have opened up.
Drain in a colander and allow to cool, pick the meat from the shells. Discard any that did not open. Pass the cooking juices through a fine sieve or muslin. Reserve.
Slice and finely shred the celeriac. Place into a bowl. Add mayonnaise. Add the cockles, crayfish and chives mix well. Add enough of the cockle cooking liqour to loosen the mixture then season with salt, cayenne and lemon juice.
Spread the almonds out on a baking tray and toast in a v. hot oven or under grill till golden.
Serve the cray and cockle mix on top of chicory leaves, sprinkle over the toasted almonds.
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