Cooking Cornish Cockles

6 Responses to Cooking Cornish Cockles

1. kittymiiow | November 11, 2008 at 1:56 am |

   You boil those cockles too long

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2. 4ancientarts | November 15, 2008 at 2:52 pm |

   so … how were they?
   I like oysters and clams raw, steamed or roasted; I dunno much about a cockle?

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3. ashcaw | December 10, 2008 at 1:08 pm |

   In all honesty; I didn’t like them. I didn’t think I would but im always willing to give everything a try! I don’t like most seafood and these were still a little gritty with sand, I obviously didn’t purge them enough, I think you’ll have to do them for 3 or 4 days to be honest.

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4. Rawlinson18 | February 14, 2009 at 1:01 pm |

   The secret is vinegar , all seafood tastes like shit until you give it a dose of Vingh.

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5. adoraang | September 10, 2009 at 9:10 pm |

   Lol , you don’t cook the damn cockles for 48hours darling ! 48hours makes the cockles over cooked ! The asians cook it for around 10-15 minutes MAX . ( Depends on ones preference if you want it bloody or not .) Some ppl like me , i eat it raw at times

   Tip:
   After boiling the cockles , have a side plate filled with Samabal belacan ( Blended chilli ) and then , squeeze some lemon innit

   TRY IT !

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6. ashcaw | September 11, 2009 at 9:57 am |

   You misunderstood; I didn’t cook them for 48hrs! I left them in clean salty water for 24hrs just to try and filter them, I was actually recommending to leave them standing in water for 48hrs (not cooking). I only cooked them for a few mins, just until they floated to the surface, I read that was an indication that they’re done.

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