Rather like sherry, white port really complements shellfish such as cockles. You could use clams for this if you can't get live cockles, or even use a mixture of both. Cockles need to be left in a ...

Cockles are sometimes called blood clams because the liquid that the raw (or lightly blanched) bivalves release when opened is dark red. They look similar to clams, except that cockle shells have deep ...

Rinse cockles several times, then soak for an hour in a basin of clean water with ½ tsp salt. (This is to remove any sand and grit.) Once cockles are clean, blanch in boiling water briefly for two to ...

I managed to forage some sea spaghetti -- Himanthalia elongata -- for this recipe. It makes a great addition to this dish and it's also great fun if you managed to forage your own clams. Vongole is a ...

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 ...

Prying open cockles can be a tedious task though. Perhaps they taste better when you have to work that bit harder for them. Recently I found a more convenient way of enjoying cockles. I was delighted ...

Cockles have emerged the unlikely “it” food in this year’s General Election, thanks to Jamus Lim from the Workers’ Party and his now-famous (if overly repeated) catchphrase “warms the cockles of my ...

We tend to think of lettuce as salad, but it can be even better when cooked. Sweet and fragile braised baby gem lettuce works well with cockles and bacon, and new season olive oil brings these ...

IN the Southend Standard for Aug. 4 and 11, Mr. Laurence Wells describes the local cockle industry, and has collected much valuable information (“The Cockle Industry of Leigh.” Part I., “Early Use of ...