Cockle

Commonly used in soups, stews, and pasta dishes, cockles provide a briny sweetness that complements a range of ingredients. They are also popularly served steamed or boiled as a simple yet delicious appetizer with a squeeze of lemon and a dash of herbs.

Approximately 50 calories per 3.5 ounces (100 grams).

Roughly 13 grams of protein per 3.5 ounces (100 grams).

Contains about 0.8 grams of fat per 3.5 ounces (100 grams).

Contains less than 1 gram of carbohydrates per 3.5 ounces (100 grams).

Rich in Vitamin B12 and a good source of Vitamin A.

High in iron, calcium, and selenium.

Consuming cockles can contribute to a healthy diet as they are low in fat and high in protein. They also supply essential vitamins and minerals, supporting overall health, strengthening the immune system, and aiding in red blood cell production.

As with many shellfish, there is a risk of foodborne illness if not properly cooked. Cockles can sometimes accumulate toxins from their environment, so sourcing from reputable suppliers is crucial. People with shellfish allergies should avoid cockles altogether.

Cockles are featured in classic dishes such as 'Spaghetti alle Vongole,' Welsh 'Laverbread,' and the French 'Bouillabaisse.'

Popular cooking methods include steaming, boiling, and sautéing. Cockles cook quickly, often in just a few minutes, making them an easy ingredient to work with.

Cockles pair well with garlic, white wine, parsley, and butter, as well as with robust spices in Asian cuisine, such as lemongrass, ginger, and chili.

Cockles are a beloved seafood ingredient with a rich history and global culinary appeal. Low in calories and high in nutrients, they offer a healthful addition to a variety of dishes. Whether prepared simply or as part of a complex recipe, cockles bring a taste of the sea to any meal.