Cockles

What it is

Cockles are small heart-shaped bivalves with a ridged shell and a sweet, briny little nugget of meat inside. A traditional British seaside shellfish, sold live in the shell or ready cooked. We sell them by weight, and you purge and steam the live ones at home.

Why choose it

Cockles are cheap, briny and quick, and a bowl of them is a proper old-fashioned treat. They steam open in a couple of minutes and go into pasta, paella and seafood salads, or straight from the shell with vinegar and pepper.

How it tastes

Sweet, briny and firm, with a clean salty tang and a small, satisfying bite. They carry more of a briny punch than a mussel or a clam for their size. Cooked cockles are tender and full of the sea.

How to cook it

Rinse and purge the live ones in salted water first to clear any sand. Steam them in a covered pan over high heat for 2 to 3 minutes until they open, then lift the meat out. Toss into pasta or paella, or dress cooked cockles with malt vinegar and white pepper the traditional way. Tap any open cockles before cooking and discard those that do not close, and discard any that stay shut after cooking.

What goes with it

Malt vinegar, white pepper and brown bread for the seaside version. Garlic, chilli and parsley in pasta. Chorizo and paprika. Laverbread for a Welsh breakfast.

How long it takes

Purging the live ones takes an hour or so ahead. Steaming is 2 to 3 minutes until they open. Work quickly once they are open so they stay tender.

Nutrition

Cockles are high in protein and very low in fat, and they are rich in iron and B12 along with zinc and selenium. They are lean and low in calories.

Sustainability

Ask at the counter for the day's sourcing. Cockles are a low-impact British shellfish, and we can advise on the day and on live versus cooked.

Where to buy it

At the counter at 18 Barnes High Street, sold live or ready cooked and priced by weight. Collect the same day in Barnes, or order by 1pm for next-day delivery across London and the UK, with free UK delivery over £60 and free local delivery for neighbours.

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Common questions

How do I clean cockles of sand?

Sit the live ones in cold salted water, about the saltiness of seawater, for an hour or two so they spit out grit. Lift them out rather than tipping them so the sand stays behind, then rinse. Cooked cockles are already cleaned and ready to use.

How do I cook cockles?

Steam the live ones in a covered pan over high heat for 2 to 3 minutes until they open, then lift the meat out. Cooked cockles need only warming through or dressing. Keep the heat short so they stay tender.

How do I know cockles are safe to eat?

Before cooking, a live cockle should be closed or close when tapped, so discard any that stay open. After cooking, discard any that have stayed shut. Cooked cockles from the counter are ready to eat.

What do cockles taste like?

Sweet and briny with a firm little bite and a clean salty tang. They carry more of a briny punch than a mussel for their size, which is why they hold up well in pasta, paella and salads.

Can I freeze cockles?

You can freeze cooked cockle meat out of the shell for up to two months. Freeze live cockles only if very fresh and cook them from frozen. Do not refreeze.

How do I order cockles for delivery?

Order by 1pm and we deliver next day across London and the UK, with free UK delivery on orders over £60 and free local delivery for neighbours. You can also collect the same day in Barnes. We are open Tuesday to Saturday, 9am to 4pm, and hold a five-star food hygiene rating.