Cockles – Perfect for One...or Two

By Lori Powell
For One or Two Bites, a blog for singles and couples

Just call them the other littleneck clam – New Zealand littlenecks (cockles), that is. They’re a bit sweeter and more tender than the larger, better-known littlenecks, but only if you are careful how you cook them.

I am big on buying local but I make occasional exceptions when it’s an ingredient that can’t be sourced locally, no matter what the season. These little (1/2- to 1-inch in diameter) briny jewels are flown in live from New Zealand where they play a critical role in filtering the water. Amazing!

Also, they are super-quick to fix and are an easy purchase when trying to buy for just one or two. Not to mention that they are stunning, since the shells are flecked with bright green, dark purple (almost violet) and a purplish brown.

The secret weapon in the broth is a smoky hit from the bacon and the all-natural, preservative-free and hand-filtered Bar Harbor brand clam juice. As the tag says, “The Sea in a Bottle.” It also makes a mean base for a bloody Mary drink.

To further amp up the clam broth, I add a can of whole Maine cherrystone clams or the chopped ones. Indulge yourself further by dipping really good crusty bread that has been brushed with garlic butter…now that is lip-smacking deliciousness in a bowl!

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Cockles in a Bacon and White Wine broth
Serves 1

1 tablespoon unsalted butter
1 slice bacon, chopped
1 small onion, chopped
1 large garlic clove, minced
1/2 cup dry white wine, such as a Sauvignon Blanc
1 bottle (8 ounces) clam juice
1 can (6.5 ounces) whole Maine cherrystone or chopped clams, drained
3/4 pound cockles, rinsed and scrubbed
1 tablespoon fresh lemon juice
1 small bay leaf (optional)
Freshly ground black pepper
1-1/2 teaspoons chopped fresh tarragon (this adds amazing flavor)
1-1/2 teaspoons chopped flat leaf parsley
Lemon wedges

1. Heat butter in a saucepan over moderate heat and cook bacon, until crisp. Transfer with a slotted spoon to paper towels.
2. Add onion to pan and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute.
3. Stir in wine and simmer until reduced by half, about 3 minutes. Add clam juice, drained clams, cockles, lemon juice and bay leaf, if using. Simmer, covered, until all cockles have opened, 4 to 6 minutes, discarding any unopened ones after 6 minutes.
4. Season with pepper (clams contain a fair amount of sea salt). Ladle into a bowl and sprinkle with herbs. Serve with toasted crusty bread and lemon wedges.

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