Cockles: what are they? And how to cook it? (+recepten) | Cultiviz (2023)

From cooking, baking, grilling

If you like clams and oysters, you'll definitely love cockles. You can eat these molluscs in the same way as mussels. The preparation of the blushes is also extremely simple.

In addition, you even have a choice of various preparation methods. Keep reading to learn exactly what these shellfish are and how to prepare bones.

Table of Contents

  • Chapter 1:What are clams?
  • Chapter 2:Where do races come from?
  • Chapter 3:THE TASTE
  • Chapter 4:Are clams healthy?
  • Chapter 5:Preparation of reds
  • Chapter 6:Reception: Spaghetti with mussels
  • Chapter 7:All recipes

Chapter 1

What are bones?

The barnacle is a bivalve mollusk that lives in the sea. These shellfish are also called edible cockles or edible cockles.

You can think of a cockle as the less popular sibling of the oyster and mussel. Despite the fact that this animal is less well known, it is an excellent delicacy in a small shell.

This shell grows up to 6cm long and 5cm high. The shell is thick, striated and generally white, tan or brown in colour. However, when it comes to a young cockle, the shell has a pattern of spots on top.

A skunk can live for about 10 years. This shellfish mainly breeds in July and August. It is mainly found in sand that is not too muddy or too fine and in areas with moderate currents.

The bone is a filter feeder. It lives on plankton and other food that floats in the water.

Pumpkin season

This mollusk is actually available all year round, but there is greater availability between June and November.

Chapter 2

Where do the cores come from?

The colts are mainly found in the Wadden Sea in Europe, where they are caught in abundance. This is especially true in the summer months. Cockles can also be found in the North Sea.

During the extreme cold periods of winter, bird mortality is very high. As a result, there is a poor supply of these tasty molluscs during these periods.

chapter 3


Bones have lean meat that is very tasty. The taste of fresh bone is described as delicious and summery. This flavor is enhanced very well in combination with pasta and fresh parsley. You can also add white wine, parmesan and lemon juice.

(Video) SPAGHETTI with CLAMS 🇮🇹 Recipe by #chefmaxmariola #foodie

Chapter 4

Are the cores healthy?

The bones are small, contain a relatively large amount of meat and are also healthy. Bones are one of the best sources of vitamin B12. These shellfish are also packed with other nutrients, including potassium, iron, selenium, vitamin C and B vitamins. Because of this, cockles are nutritious molluscs.

Chapter 5

How to cook bones?

Bones can be prepared in a number of ways. You can cook, fry, fry and even grill bones on the barbecue. Moreover, you can even eat them raw and alive. Therefore, you can try different preparation methods.

You may be wondering how many kokeles you can prepare per person. In general, it is recommended to prepare 100 to 175 grams of redfish, including shells, per person. This breaks down to five to nine bones per person.

The bones are bought live and then preferably prepared immediately. If you choose not to prepare the bones right away, you can store the fresh bones. Store the bones in a dark place for about seven to ten days. The temperature of this space should not exceed 3 °C.

Want to save more? You can then freeze the bones. It is important to clean them first and then vacuum pack them. Frozen dirty hoods may become inedible. However, if you clean them properly and then vacuum freeze them, the bones can be used after a maximum of 20 days.

Cleaning bones

Because the bones burrow into the sand, it is important to wash them thoroughly. Fortunately, cleaning birds is very easy. Learn how to clean bones here.

First rinse the shellfish with salt water. Then we place them in a pan with cold water and plenty of salt. Then you leave this pan for some time. Then, change the water and leave the bones in the water again. This ensures that the shellfish are completely dislodged from the sand.

When cleaning fresh shells, you should also check for open shells. If you come across an open shell, tap the shell. If the shell closes, you can continue cooking the bone. If the shell remains open or if it is broken, it is best to throw away that bone.

Cockles: what are they? And how to cook it? (+recepten) | Cultiviz (1)


After cleaning the bones, you can roast them. This is one of the simplest preparation methods. Like clams, you cook bones in a large pot. How long should you really cook cocktails? You can read it in the basic recipe below:

  1. First clean the bones well.
  2. After that pour a glass of white wine with fresh water in a large pot.
  3. You can optionally add freshly chopped vegetables.
  4. Then add spices to the water.
  5. Now add the bones and let them all boil.
  6. Let the bones cook for about 5 minutes.
  7. After that, drain the bones over a colander.
  8. Discard races that do not open.
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When you think of preparing bones, baking may not be the first thing that comes to mind. However, these shellfish can also be fried:

  1. First clean the bones well.
  2. Then dry them well so they don't splatter when baking as much as possible.
  3. Heat a pan with oil.
  4. When the oil is hot, add the garlic and onions.
  5. Stir the garlic and onions in the pan until soft but not coloured.
  6. After that, if you want, mix in other types of meat like ham or sausage.
  7. Close the pan and let it simmer on low heat, shaking the pan from time to time.
  8. Then add the bones and sprinkle them with spices.
  9. You cover the pan again and let it simmer for another 5 to 6 minutes.
  10. If the shells are open, the bones are cooked.
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Stir fry

Frying the bones is done in much the same way as frying them. When frying, use oriental spices and heat the bones on high heat to take the dish to the next level.

Cockles: what are they? And how to cook it? (+recepten) | Cultiviz (4)


The barbecued bones are very tasty. But how do you actually barbecue bones? This preparation doesn't have to be difficult either:

  1. First clean the bones well.
  2. After that turn on the barbecue. Direct installation on medium heat is best.
  3. If you want, you can add a piece of smoking wood.
  4. After that, place a wide pan (paella) on the grill, in which you melt the butter. You can use a foil tray instead of the wide pan if you like.
  5. When the butter melts, add the garlic.
  6. When the garlic is cooked, but not browned, add the bones. If you like, you can then cover the pan or foil tray with a piece of aluminum foil.
  7. The bones are cooked in about 5 minutes. When the bones are cooked, the shells will be open.
  8. Finish the dish by squeezing a lemon over the pan and sprinkling parsley or other herbs over the bones.

Chapter 6

Recipe: Spaghetti with mussels

Cockles: what are they? And how to cook it? (+recepten) | Cultiviz (5)

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Spaghetti with mussels

A delicious Italian pasta dish with clams or cockles.

Preparation time10minutes minutes

Cooking time15minutes minutes

Portions:4 faces




  • 300 grams spaghetti
  • 2 cloves garlic
  • ¼ Red pepper if you like your food spicy
  • 250 grams Cherry tomatoes
  • 1 great Ms TOMATO PURE
  • 500 grams clams
  • 1 eg White wine
  • 2 Ms parsley chopped
  • olive oil
  • Pepper freshly ground
  • Salt


  • Rinse the vongole under cold running water for about 10 minutes so that any sand can be washed away. Discard any sponges that are broken or left open. Drain the wongol in a colander.

  • Boil water in a large pan and add a good pinch of salt. Cook the spaghetti al dente according to the cooking time on the package. Then drain it well.

  • Meanwhile, clean the garlic and cut it into thin slices.

  • Cut the red pepper into slices.

  • In a pan, fry the garlic with the red pepper in a little olive oil. Add the cherry tomatoes and fry them until they burst.

  • Add the tomato paste and let it fry for another 2 minutes.

  • Increase the heat, add the drained clams and shake the pan a few times.

  • Deglaze with the white wine and immediately cover the pan with a lid. Let it simmer covered for 4 minutes. Remove the cap and see if all the shells are open. Otherwise let it simmer for a while. If any clams haven't opened yet, remove them and discard them.

  • Add the drained spaghetti and parsley, mix well and season generously with freshly ground pepper and a little salt if desired.

  • Arrange the spaghetti with the vongole in deep dishes and spoon over the cherry tomatoes and cooking juices.

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Chapter 7

All recipes

Looking for more inspiration? Then check out more halibut recipes below. Or check us outfish recipesfor even more inspiration.

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