¡Hola Amigos!
On the last couple of dives here in the PNW I've been seeing cockles -- which is a bit strange since I haven't seen them loitering on the surface of the sand before. Anyway, they're big. Big enough that just a few should make a great meal. Which presents a problem...
I've been reading up on how to cook them but most of the recipes are from the UK, and all of them refer to a cockle as if it's some little tidbit that's cooked by the dozens. These are roughly fist-sized. For instance, in this picture (taken from an Australian cooking site) the cockles here would be about the size of the butter bowl on top:
Any suggestions on how to prep and serve them? Should I soak them first in saltwater overnight? Barbeque 'em? Steam them like a really big clam with butter and garlic? Given their size, I guess I'm mostly concerned about making sure they're thoroughly cooked.
Sorry if these are simpleton questions, I've never done this before.
glenn
On the last couple of dives here in the PNW I've been seeing cockles -- which is a bit strange since I haven't seen them loitering on the surface of the sand before. Anyway, they're big. Big enough that just a few should make a great meal. Which presents a problem...
I've been reading up on how to cook them but most of the recipes are from the UK, and all of them refer to a cockle as if it's some little tidbit that's cooked by the dozens. These are roughly fist-sized. For instance, in this picture (taken from an Australian cooking site) the cockles here would be about the size of the butter bowl on top:
Any suggestions on how to prep and serve them? Should I soak them first in saltwater overnight? Barbeque 'em? Steam them like a really big clam with butter and garlic? Given their size, I guess I'm mostly concerned about making sure they're thoroughly cooked.
Sorry if these are simpleton questions, I've never done this before.
glenn
