Cockles are small, edible bivalves. Traditionally sold with winkles and whelks, cockles have been a popular British seaside snack for many years. They were also sold outside London pubs by vendors who, in the absence of scales, used a pint glass as a measure. They've been sold by the pint ever since.
Live cockles in their shells are available from some fishmongers. Cooked and shelled cockles can be bought in jars, preserved in brine or vinegar.
Cockles can be used in seafood pies or tossed into salads. They can be eaten raw or steamed until their shells open, like mussels. Use them in soups, risotto and paella or stew them in a tomato sauce and serve with pasta.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.