New Zealand cockles or littleneck clams are found in harbours and estuaries all around the country. They like to live in soft mud and sand and can be found between the low tide and mid tide marks.

At Petitchef, we have made a quick version, using a can of cockles, with a really surprising result. An explosion of flavor ...

Cockles are one of the tastiest of the small shellfish and have a loyal following. There is no reason why you cannot cook them just as you would mussels. In fact, one of the tastiest ways I have ...

A 2009 heatwave in Whangateau Harbour, east of Auckland, led to a mass die-off of cockles. Photo / Greg Bowker New Zealand’s estuaries are facing increasingly extreme heatwaves, scientists warn ...

Live cockles in their shells are available from some fishmongers – these undergo rigorous cleaning processes that significantly reduce the risk of transmitting a food-borne illness. Frozen raw ...

Cockles are sometimes called blood clams because the liquid that the raw (or lightly blanched) bivalves release when opened is dark red. They look similar to clams, except that cockle shells have ...