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.
Grill, Poach, Smoke, Steam
January - December
Cardium edule; Austrovenus stutchburyi (formerly Chione stutchburyi); Anadara spp.
Indonesia, Malaysia, New Zealand, Thailand, United Kingdom