On the terrace of their 1950's farmhouse in the lush Portuguese countryside, Veronica and Victor served dinner to ten aspiring photographers and two brilliant artists, Eva and Milly. The feast's highlight was a towering bowl of wine simmered, harvested that morning, cockles. Cockles are literally the sweet hearts of the shellfish world. Heart-shaped ribbed mollusks, they are prized for their petit, sweet, tender meat. A simple broth backdrop of parsley, garlic, and white wine proved just the right base for sopping up cockle flavored juices. While any dry, white wine may be substituted, a young slightly effervescent Portuguese crisp, full-bodied, wood-aged white wine from the Vinho Verde region makes this bivalve dish authentic.