Cockle

Common Name:

Common cockle, European cockle; New Zealand cockle, New Zealand littleneck clam, Venus clam; blood cockle

Product Information:

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.

Cooking Tips:

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.

Cooking Methods: