Steamed cockles (natural)

Published originally in lareira.net by Marta on 25/12/2001

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 took in my life were the ones I took on the beach when I was little. When we bathed we dug a little in the sand with our feet and cockles came out handfuls. Well, the fact is that we opened them against each other and ate them right there, at 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 !!

Ingredients

Servings 2 serves


  • ½ kg cockle
  • water
  • salt
  • lemon

Nutrition

Calories: 30kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Calcium: 11mg | Iron: 6mg

Step by step instructions

  • Wash the cockles and leave them for several hours in salted water so that they release the sands 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
Berberechos al vapor
Steamed cockles (natural)

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 took in my life were the ones I took on the beach when I was little. When we bathed we dug a little in the sand with our feet and cockles came out handfuls. Well, the fact is that we opened them against each other and ate them right there, at 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 !!

Ingredients

Servings 2 serves


  • ½ kg cockle
  • water
  • salt
  • lemon

Step by step instructions

  • Wash the cockles and leave them for several hours in salted water so that they release the sands 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
Berberechos al vapor
Nutrition Facts
Steamed cockles (natural)
Amount Per Serving
Calories 30 Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 2g1%
Protein 5g10%
Calcium 11mg1%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.