Clams, Cockle

New Zealand Cockles have succulent, creamy, briny meat which pairs well with Mediterranean and Asian-style preparations. They are wild-harvested from intertidal mudflats throughout New Zealand and airshipped live to the US.

Scientific Name

Austrovenus stutchburyi

Harvest Method

Wild dug

Harvest Area

New Zealand

Seasonality

Year round with sporadic outages due to weather.

Responsible Sourcing Information

Live US shellfish are recommended as sustainable by a variety of sources including Monterey Bay Aquarium and NOAA Fish Watch.

Cooking Notes

Best Substitutes

Editorial

The cockle, scientifically known as Austrovenus stutchburyi, is an edible saltwater clam. Known for its soft body protected by a sturdy shell, the cockle is a common sight on intertidal sand and mudflats throughout New Zealand. It thrives from the subtidal to the intertidal zone, living between the low tide mark and the mid-tide mark. The cockle prefers to reside in soft mud and fine sand, burying 2 to 3 cm under the sand.

Commercial picking of cockles is carried out in several areas in New Zealand. In terms of sustainability, there are many initiatives to protect and restore these areas or populations. Studies have been conducted to provide necessary information on dispersal, mortality, and growth rates of transplanted adult cockles.

In the culinary world, the cockle is a delightful ingredient for chefs to demonstrate their culinary skills. Its mild, sweet flavor and dense, meaty texture make it ideal for various cooking methods. Additionally, the cockle readily absorbs marinades and seasonings, allowing for a wide range of flavor profiles. Its versatility extends to various cuisines, making it a prized ingredient in both traditional and contemporary dishes.

If you are looking for a substitute for cockle, you can try other edible saltwater clams or marine bivalve mollusks.