At Petitchef, we have made a quick version, using a can of cockles, with a really surprising result. An explosion of flavor ...

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 ...

Live cockles in their shells are available from some fishmongers – these undergo rigorous cleaning processes that significantly reduce the risk of transmitting a food-borne illness. Frozen raw ...