Ingredients
Cockle
Other Names: Cockle: Berberecho (Spanish); berbigão vulgar (Portuguese); coque commune (French); cuore edule (Italian); herzmuschel (German); kydóni (Greek); tonigai (Japanese). Dog cockle: Amande de mer (French); almendra de mar, rabiosa (Spanish); comb shell; castanhola do mar (Portuguese); gaidourokténi (Greek); gemeine samtmuschel (German); piè d’asino (Italian). Knotted cockle: Carneiro, marolo (Spanish); berbigão (Portuguese); bucarde tuberculée (French); cuore tubercolato (Italian); dickrippige herzmuschel (German). Cardiidae.
General Description: The common cockle (Cerastoderma edule_) has two hinged, heart-shaped shells and prominent rib markings. Similar but not related to clams, they are smaller and have a briny flavor and an attractive look. The dog cockle (Glycymeris glycymeris_) is smooth and almondor
chestnut-shaped with brown markings. The knotted cockle (Acanthocardia tuberculata) is highly ridged. The gray-white New Zealand cockle (Austrovenus stutchburyi) belongs to the family of ark shells said to resemble a species on Noah’s Ark.
Locale and Season: The dog cockle is found in northern Europe; the knotted cockle in the Mediterranean, West Africa,
and Great Britain. While there are cockles on the American Atlantic coast, those in the market are usually imported from New Zealand.
Characteristics: Cockles are small and tender with light, briny sea flavor. They may be eaten raw or cooked.
How to Choose: New Zealand South Island cockles are larger, 15 per pound, than those from the North Island (20 to 25 per pound). Cockles with light-colored flesh are preferred to those with dark flesh.
Storage: Cover cockles with a damp towel and refrigerate 3 to 4 days. Don’t use ice, as it will be too cold and freshwater will shorten shelf life.
Preparation:
1. Clean and soak cockles as for clams.
2. Serve raw, steamed, breaded and fried, stuffed and
baked, or pan-roasted. Steam as for clams.
Suggested Recipe: Spaghetti with Cockles (serves 4): Place 1/4 cup chopped shallots and 2 cups white vermouth in a large pot. Set over high heat; when the liquid comes to a boil, add 3 to 4 dozen washed cockles, cover, and cook until they open. Transfer to a bowl as they open, discarding any that remain closed after 5 minutes. In a pan, brown 1/4 pound diced Canadian bacon in 1/4 cup extra-virgin olive oil. Add 1 tablespoon chopped garlic, 1/2 teaspoon hot red pepper flakes, and the zest of 1 lemon and cook briefly. Toss
with the cockles and any (strained) juices and bring back to a boil. Meanwhile, cook 1 pound spaghetti, drain, and toss with the cockles and 1/4 cup chopped Italian parsley.
Flavor Affinities: Bell pepper, cilantro, garlic, ginger, lemon, onion, oregano, pancetta, parsley, potato, rice wine, shallot,
soy sauce, thyme, tomato, white wine.
from Quirk Books: www.quirkbooks.com
