Ingredients: cockles (Cerastoderma edule), water and salt.
WARNING: Cancer and Reproductive Harm — www.P65Warnings.ca.gov/food
Traditionally served with a squeeze of lemon and freshly chopped parsley, these canned cockles can be served hundreds of ways. Lately we’ve been crushing on them by the toothpick skewerful as Bloody Mary garnishes.
Don Gastronom cockles in brine can also be swapped into any recipe that calls for clams for an instant notching-up.