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Steamed Cockles with Garlic


Steamed Cockles with Garlic Recipe

You can enjoy this dish as a cold appetizer dish: cook this in advanced and refrigerate the cooked plate of cockles until ready to serve.


  • 400g cockles (aka blood cockles, “see hum“)
  • boiling water
  • chopped spring onions
  • salt

(A) Garlic Mixture (mix well in a small bowl)

  • 2 tbsp chopped garlic
  • a dash of white pepper powder
  • 1/2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine
  • 1 chilli padi sliced thinly; most seeds removed; to taste


  • A heat-proof saucepan or container with lid (I use a microwave rice cooker)
  • hard bristles kitchen brush


  1. Wash cockles by scrubbing them with a hard bristles brush, drain and place them inside a heat-proof container or saucepan. Pour boiling water until enough to cover the cockles. Cover with lid. After 2 minutes, carefully drain the hot water.
  2. Open the shells, leaving each cockle on half shell.  Dip each half-shelled cockle in a bowl of cold water to shake off any excess dirt or sand.
  3. Arrange half-shelled cockles one layer on a steaming plate. Spoon the garlic mixture (A) over the top of the cockles.
  4. Prepare steamer. When water in the steamer is boiling, place the plate of cockles in the steamer and steam at high heat, covered, for 3 minutes. Garnish with chopped spring onions.
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23 comments on “Steamed Cockles with Garlic”

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