Cockles or Blood cockles
Cockles are bivalves and belong to the mollusc. So named because of its bloody red meat. Used in char kueh teow (stir-fry flat rice noodle), curries, served in laksa, used in stir-fry (the classic is garlic chives and cockles) and omelets. Cleaned well and plunged into boiling water very quickly. Removed straightaway otherwise the cockles will be overcooked. Ply open and scoop out the flesh. Eaten with a chilli-garlic and lime dip or in the mentioned dishes. Do not overcook or they will be dry & rubbery like any overcooked seafood.
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