Once you get past the off-putting name and appearance, you will find that Blood Cockles have a deliciously crisp succulence, like geoduck, and a flavor that is not as briny as a littleneck or cherrystone clam. The redness that gives these cockles their name is due to a high level of hemoglobin. They are about the size of a lime and have very hard shells, with black, hairy material covering part of the shell.
Blood Cockles are great for collagen synthesis, contain lots of vitamin B12, provide iron, helps regulate blood pressure, loaded with protein, great for thyroid health, good for your heart, an excellent source of choline, and rich in riboflavin.
Blood Cockles live in heart-shaped, furrowed shells. When uncooked, the flesh inside has an oyster-like sliminess, but it only takes a little blast of boiling water or hot steam for the inside to turn solid and orange - not unlike a mussel.
Their small, heart-shaped shells contain a small, delicate morsel of flesh that can be eaten raw, steamed or boiled. A member of the clam family, although Blood Cockles may seem like a lot of work for little return, they have a delicious salty flavour that needs to be treated gently.
