Steamed cockles (natural cockles)

Steamed cockles (natural cockles)

Course: Appetizer
Cuisine: Galician
Keyword: cockles, shellfish
Calories: 29.63kcal

Cook Time: 2 minutes
Soak time: 6 hours
Total Time: 6 hours 2 minutes
Steamed cockles, or natural cockles, open to steam, are not made with wine, or with oil, or garlic, etc. We just need a hot pot or pan and the cockles.
The most natural cockles I ever drank in my life were the ones I caught on the beach when I was little. When we bathed we dug a bit in the sand with our feet and they came out in handfuls. Well, the fact is that we opened them against each other and ate them right there, in the sea.
Of course that was before, now there are the closed seasons, and the shellfish catchers that have to make a living. That is why we cannot play with the resources of others, that everyone has the right to earn their bread honestly.
To open them at home and cook them a little, there are those who do not like raw, we have to wash them to release the sands. We put them under running water and then leave them in salt water for several hours to drink and release the sands. If necessary, we change the water as many times as it takes until it comes out clean.
Finally, cockles are placed directly in a fairly hot pan and, with the liquid they release themselves, it is enough for them to open.
They are exquisite!!
Servings 2 serves


  • ½ kg cockle
  • water
  • salt
  • lemon optional

Step by step instructions

  • Wash the cockles and leave them in salted water for several hours to release any sand they may have. If necessary, the water is changed.
  • Then put them in a pot or pan quite hot. With the water released by the cockles themselves is enough for them to open.
  • Serve once they are open.
  • Note: discard those cockles that do not open


Calories: 29.63kcal | Carbohydrates: 1.76g | Protein: 5.07g | Fat: 0.27g | Calcium: 11.25mg | Iron: 6.08mg

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