Blood cockles are heart-shaped, bivalve sea creatures that are cooked and eaten for their high protein content. This species is the largest of the bivalves and is distinctive due to its symmetrical shell. Blood cockles are low in fat and carbohydrates, so they can be suitable for a variety of diet plans.
Blood cockles vary in size within and among species. Raw meat is gray and brown but turns a creamy color when cooked. Blood cockles are so named because the red meat produces a reddish-brown liquid when cooked. Although Blood Cockle Meat flavor varies, from slightly sweet to more briny, the taste and texture are similar to that of clams.
You will find that the meat of blood cockles are slightly briny with a deliciously crisp succulence, firm, chewy texture and clean, like geoducks, and a flavor that is not as briny as a littleneck or cherrystone clam.
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.
