Cockles are a vastly underrated shellfish, full of flavour, on a par with any good clam – and a fraction of the price, too. If you can't get hold of good cockles, then buy surf or palourde clams.

Cockles are some of the smallest bivalves, but they deliver an enormous amount of flavor. Just a few simple ingredients turn them into a rich, hearty stew. Slideshow: More Seafood Recipes Kay Chun is ...

Cockles are one of the tastiest of the small shellfish and have a loyal following. There is no reason why you cannot cook them just as you would mussels. In fact, one of the tastiest ways I have ever ...

Something fishy: Stevie’s take on a New England classic, haddock and cockle chowder Credit: Photo: Andrew Crowley This is my take on the New England classic. It’s incredibly nourishing if you’re ...

A couple of weeks ago, I heard the ocean calling, and my heart stirred. At 7:30 a.m. May 6, there was a -1.3 low tide, and the clam and cockle beds in Tillamook Bay at Garibaldi would be exposed. I ...

Put the cockles and wine in a saucepan and cover with a lid. Put on a high heat and steam until the cockles open. This will take only a few minutes but they will need an occasional stir and you can ...

For the sauce, blanch the rocket in boiling water for a few seconds, and refresh with iced water (this will keep the green colour). Then place all the ingredients, together with a pinch of salt, in a ...

While oysters, mussels and scallops receive their fair share of attention, there’s a bevy of other shellfish, too, such as pippies, cockles and clams, which promise plenty of pleasure on the plate.

Put a large saucepan on to heat. When hot, add the razor clams and cockles. After 1 minute add the white wine. Place the lid on top and allow to steam for 3-4 minutes. Strain and reserve the cooking ...

An hour into our first road trip to hunt down traditional recipes on the western coast of Galicia, we strike gastronomic gold in the form of Galician cockles, locally known as berberechos. Upon ...

Cockles are one of the tastiest of the small shellfish and have a loyal following. There is no reason why you cannot cook them just as you would mussels. In fact, one of the tastiest ways I have ever ...