The following simple exploitation of the happy relationship of pork and shellfish, served with bread, makes a quick and delicious lunch. It also works with oysters and other clams – you can see in the picture some clams that crept unbidden into the pan.
They may be the smallest bivalves, but cockles pack a big flavor punch. Try a cockle recipe for your next seafood dinner.
I am a sucker for linguine with white clam sauce. This is my variation, incorporating one of my favorite ingredients - cured pork jowl. Please don't add cheese... it's just not appropriate. To satisfy the urge to sprinkle something, use the seasoned pangrattato.
This pickled cockle recipe is quite different from the jars you'll find languishing on dusty pub shelves. Juicy and tangy, these morsels offer a punchy taste of the seaside.
{ FOODWANDERERS } is a Photography Food blog based in SG. Featuring nice and yummilicious Eateries locally.
One of my favourite ways to enjoy cockles is braised in beer, tomato, butter and garnished with fresh basil. Enjoy these as a side dish or as a main course with lots of buttered bread.
“I’ve always enjoyed cooking and eating cockles. At their best they’re sweet, plump and meaty – and full of character. The adornment of vinegar, although popular, doesn’t do this wonderful bivalve justice.” – Gill Meller.
“Cockles with garlic and parsley” No finer way to do cockles or clams. I saw these beautiful cockles at “The lobster place” in Chelsea Market and I knew what they destiny was going to be. Here is a simple but delicious way to do a quick preparation on these babies. Ingredients: One pound fresh clams or cockles 2 tablespoons minced fresh garlic ½ cup rough chopped parsley Glass of good dry white wine Juice of one lemon Olive oil Unsalted butter Kosher salt Method: In a hot pan put a good few tablespoons of olive oil, now when it’s hot add the minced garlic and sauté almost like stir frying it keep it moving until you can smell it, now add the cockles and now the wine and give it a good drink too about 8 oz, now cover with a lid and let steam for about 5 min if they are cockles they will open pretty quick. Take lid off and check they are all open. Add a pad of butter, a squeeze of lemon juice and a pinch of kosher salt and toss carefully and start to reduce the sauce until the wine has reduced most of the way. Now add the parsley and let cook for another min. Plate add more fresh parsley and a little squeeze of lemon juice to freshen it up and serve with some bread. Amazing , just love cockles this way… total time about 6 min not even. Enjoy! Benny
Mackerel Escabèche - Fillets of fresh mackerel poached in a vinaigrette flavoured with balsamic, saffron, and spices.
Cockles, literally the sweet hearts of the shellfish world, are heart-shaped ribbed mollusks prized for their petit, sweet, tender meat.
Ingredients: Cockles (1/2 pack) Sambal Chilli 2-3 Chilli Padi 1 Medium size red onion 2 Lime 2-3 tbsp of water(optional) 1 tsp of oyster sauce (optional) Spring onion Cooking oil Methods: (Please a…
I love to eat cockles the old-fashioned way, by boiling them and enjoying them with spicy sambal belacan.
Check out these crunchy deep-fried cockles with a quick and punchy chilli-salt. These crispy cockles are ready in just 30 minutes, perfect for an afternoon snack
Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.
A much-loved British ingredient, cockles can be used in seafood dishes or with meat. Find out how to cook cockles in this informative article from Great British Chefs
Hake kiev: Flakey fillets of hake, packed with a herb and garlic infused butter, then fried till crunchy and golden.
Bogged down by work with no time for a quick getaway? You don't need a plane ride to warm your heart with these Cambodian-style cockles. The spicy and tangy tamarind sauce not only whets the appetite but is also less cloying. Cockles are inexpensive and...
