Preparation
Inspect the cockles to ensure the shells are closed and then rinse them thoroughly under cold water to rid the bits of debris.

Cooking
Fill a large stock pot with water and steam the cockles to cook them. Add any of the following to intensify and compliment the flavour: cooking wine, garlic, fresh vegetables, ground pepper or other spices. Steam until the shells of the cockles open; this signifies that the cockles are ready to eat.

Serving
On their own with lemon, mayo and fresh crusty bread to soak up those juices. Why not toss them into salads, drop some in soups or toss into pasta.

Alternatively, they can be eaten raw with vinegar and brown bread.