Common cockle, European cockle; New Zealand cockle, New Zealand littleneck clam, Venus clam; blood cockle
Cockles vary in size within and among species. Raw meat is gray and brown but turns a creamy color when cooked. Blood cockles are so named because the red meat produces a reddish-brown liquid when cooked.Although cockle flavor varies, from slightly sweet (New Zealand cockles) to more briny (European cockle), the taste and texture are similar to that of clams.
Live cockles are sufficiently cooked as soon as the shells open; overcooked, they shrivel quickly. In the U.K., steamed cockles served with vinegar — the legendary ware of Molly Malone — are a traditional treat. For an Aussie flare, try cockles barbecued in the shell. For a classic Asian treatment, stir-fry cockles with vegetables or serve in a ginger or chili sauce. In western continental Europe, where cockles are in high demand, cockle stews and pasta dishes or cockles roasted in the shell are relished.
Indonesia, Malaysia, New Zealand, Thailand, United Kingdom
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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