Thailand is blessed with abundant natural resources and becomes one of the world’s major exporters of seafood. Among those, cockles are the economic animal and chefs’ favorite ingredient when it comes to creating a seafood menu,
which includes boiling, steaming, grilling, and frying. They are nutrient-rich shellfish and great sources of zinc, iron, and phosphorous. Regular consumption of cockles can prevent anemia and reduce stomach acid. Eating raw cockles may lead to serious illness. It’s best to wash, clean, and cook them in a boiling pot at a high heat to prevent foodborne disease.
How to clean cockles
1. For fresh or frozen cockles, scrub away any dirt with a brush
2. Fill up a large bowl and put them in. Stir the bowl with a stirring stick to detach mud from the shells and rinse thoroughly twice
3. Put lime juice in the bowl and let the cockles soak for at least 10 minutes. (Lime juice can reduce the stinky odors) Brush off any remaining mud with a brush.
