Protein Food
Cockle
About This Entry
Cockle is small sweet bivalve — pasta and Spanish seafood rice. Albariño, Verdejo, and dry sherry styles suit brine and paprika.
Beginner Guide
Common in UK and Iberian cooking; smaller than clams.
FAQ
- What is Cockle?
- Common in UK and Iberian cooking; smaller than clams.
- How should Cockle be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Mollusks
Classification
Animal Protein Foods
Species
cockle
Scientific name
Cerastoderma edule
Scientific Classification
- Display name
- Cockle
- Classification
- Animal Protein Foods
- Group
- Mollusks
- Scientific name
- Cerastoderma edule
- Species
- cockle
Taxonomy
- Cut type
- whole
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- steam, sauté
- Recommended doneness
- well done