Matiz Cockles in Brine


Enjoy fresh from the can with a squeeze of lemon and chopped parsley, or serve with pasta sauce and bread. You may also substitute cockles for clams to upgrade any recipe that calls for tinned clams.

111g (4oz) tin

In stock

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Ingredients: cockles (Cerastoderma edule), water and sea salt.

WARNING: Cancer and Reproductive Harm —


  1. Dana deRiancho (verified owner)

    Surprising and delightful! This was my first experience with cockles; I would describe them as smaller, sweeter clams with a less chewy texture. Docked a star because there was a little bit of sand in my tin, but it didn’t deter much from how tasty the cockles were. I used them to make a pasta, and salted the final dish with the brine; don’t waste it!

  2. Jim R (verified owner)

    Like most tin-fish fans, I started with sardines and am just beginning to discover the wide variety of delicacies out there. Enter Wild Cockles in Sea Salt Brine. Exactly as shown in the photos above, this tin was packed with very small “baby clams” in a plain salt-water brine. They have a bit of chew to them, moderately so. I wouldn’t call them tender by any means, but they’re not overly tough either. Since there is no oil or spice to alter the flavor profile here, they do possess a little bit of a fishiness to them, but not bad. I adapted quickly to both the texture and the “flavor of the sea.” These cockles would be great to have in the pantry for cooking, to make a pasta dish special or, as I did, to turn a large bowl of kimchi into a far more satisfying lunch. You could also whip up a special sandwich salad spread, like tuna salad or crab salad but with these instead. As far as enjoying straight from the tin with a fork, I personally would choose the “Matiz Mussels in Oil & Vinegar” over these cockles because they have a much yummier accompanying “sauce.” They’re also a little bit cheaper. But if you want something unique to add wow-factor to a pasta dish or a salad, these will fit the bill.

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