Flame Cockles

These Flame Cockles have a spectacular shell colour- great through a pasta, and a more distinct flavour and size than vongole- however although an acquired taste they are a must try whilst in season for any seafood lover. They have a distinct orange fleck to the shell with a brown lip. Open the shells upon steaming the cockle when cooking. Compare  more to a clam, very similar to blood cockle or vongole. Flavour is a a little stronger than what a pippi would provide, and as a result great with chilli sauces.

How Do My Flame Cockles Come:

  • closed
  • raw
  • in the shell

Check our recipe blog for ideas on how to cook your shellfish

$38.99 per kg

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