Cockles

ByDenise Landis—Founder & Editor in Chief of The Cook's Cook

Founder & Editor in Chief of The Cook's Cook

Close-up view of fresh cockles with a focus on their ridged shells.

Cockles are small saltwater clams with vibrant flavor. Beautiful to look at (they are heart-shaped when observed in profile) their flavor is both sweet and briny. These qualities make them an excellent match with meats, especially pork. Fry up lardons of smoked bacon, add finely chopped onion, and sauté until tender, then add fresh cockles and a splash of wine. Cover and steam until the cockles open, then serve over a mound of pasta or delicately-flavored risotto. Or add them to a stew like this smoky and piquant braise influenced by the culinary traditions of Portugal.

First published February 2014

About the author

Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.

Denise Landis

Denise Landis is the founder & CEO of The Cook's Cook.

shellfish

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