Cockle

Characteristics

• Shell: Fan-shaped with 30+ radial ribs covered with fine hairs
• Flesh: Orange-red due to hemoglobin content, with light red juice (similar to Blood Clam but lighter in color).
• Size: Typically 3-5 cm in shell length.

Distribution & Farming

• Natural Habitat: Intertidal to shallow seabed areas with muddy-sandy substrates in China (Yellow Sea, Bohai Sea), Japan, and Korea.
• Major Production Areas:

China: Liaoning (Dalian), Shandong (Qingdao), Jiangsu (Lianyungang).

• Farming Methods:

Mostly bottom-cultured in tidal flats, relying on natural nutrient exchange; growth cycle takes 2-3 years.

Nutritional Value

• High Protein, Low Fat: 12-14g protein per 100g, only 0.8g fat.
• Iron-Rich: Contains hemoglobin and iron (iron content ≈ 2x that of pork liver).
• Other Nutrients: Zinc, selenium, vitamin B12; moderate cholesterol (~85mg/100g).

Cultural Significance

• Northern China: In Dalian/Qingdao, cockles are a summer beer snack; Cockles are a street food staple.
• Japan: Called "赤貝の近縁種," used in miso soup or steamed with sake.
• Korea: Fermented into "Jogae-jeot" (clam sauce), served with kimchi.
• The U.K.: Steamed cockles served with vinegar - the legendary ware of Molly Malone - are a traditional treat.
• Western continental Europe: where cockles are in high demand, cockle stews and pasta dishes or cockles roasted in the shell are relished.