Cardium edule


Cockles are highly prized in many coastal regions, where they’re collected at low tide from shoals and sandy bottoms. In the Magdalen Islands they’re traditionally battered and deep fried. 

Cockles have a solid triangular rounded shell with very convex identical valves, and can reach 5 cm (2”) in length.

Be sure the shells are tightly closed. They are found throughout the year, but the best season is from September to March.

Place the cockles in a breathable container and cover with a damp cloth. Mollusks should be kept at a temperature between 0 and 4° C (32-40° F). In their shells, they will keep for 1 or 2 days.

Discard any cockles with opened or broken shells. Place in a bowk, cover with cold salted water and allow them to release the sand and impurities they contain. Allow at least 2 hours of soaking - half a day is better.

Cockles can be eaten raw or cooked. To cook, place them in a pan, cover and place over high heat with a small amount of water, shake them once or twice, and remove the cockles as soon as they begin to open.



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