Although cockles are most often associated with Dublin, they are available everywhere. They can be consumed raw, steamed, or boiled, and their tiny, heart-shaped shells contain a tiny, delicate morsel of flesh. Cockles, a member of the clam family, may seem like a lot of work for little reward, but they have a delectable salty flavor and should be handled delicately.
Coriander leaves should be roughly chopped and combined with the other ingredients before being transferred to a flat container with a lid. Four hours should pass in the refrigerator, with the ingredients frequently mixed to ensure an even marinating. Serve the cockles cold and let your guests attempt to (difficult) crack open the shells.
Mix the fish sauce, sake, and sugar in a medium bowl until the sugar is dissolved. Remove as many seeds from the garlic and chillies by chopping them into thin rounds. Add the garlic and chillies to the fish sauce mixture.
After cleaning the cockles, soak them for about three hours in salted water, changing the water as necessary.
Because of the dark red liquid that cockles’ raw (or lightly blanched) bivalves release when they are opened, cockles are sometimes called “blood clams.” They resemble clams, but cockle shells differ in that the hinge is surrounded by deep, narrow ridges.  Cockles arent that easy to find in fish markets. If you cant get them, substitute small clams. Start by giving cockles a thorough rinse in a colander to clean them. Keep them in the colander and prepare two bowls of water: one for washing the cockles and the other with salted water (75g [1/4 cup and 2 tbsp] of sea salt dissolved in 1 12 liters [1 12 quart] of water), which you will use to submerge the scrubbed cockles into so they can rid themselves of any mud in the shells. Clean the cockles with a stiff toothbrush, occasionally dipping them into the first bowl of water to rinse off mud (replace the water in this bowl whenever it gets soiled). After cleaning each cockle, drop it into the bowl of salted water. Discard any cockles with broken shells. After cleaning all the cockles, soak them in salted water for a few hours so they can spit out the mud in their shells. If the water gets murky, drain the cockles, clean the bowl, then replenish it with fresh water and the same amount of salt as before. Unlike clams and mussels, which open when heated, cockles frequently stay tightly closed when cooked for a brief period of time. These cockles are essentially still raw because they are only blanched for 30 to 60 seconds. The very young, the very old, and anyone else with a weakened immune system shouldn’t consume them. And as with all seafood, make sure to purchase your cockles from a reliable vendor. Don’t be surprised that fish sauce is a component of this recipe; Chiu Chow food frequently uses it. Cut each shrimp down the back and remove the vein, but leave the shells on, as this sauce is also delicious when poured over raw shrimp. Put the shrimp in the refrigerator to marinate for a few hours. Ingredients: 750g (26 1/2 ounces) cleaned cockles; 100ml (1/4 cup, 2 tablespoons, and 2 tablespoons) Thai fish sauce; 50ml (3 tablespoons, and 1 tablespoon) sake; 15g (3 12 teaspoons) granulated sugar; 6-8 red bird’s eye chilies; and a few fresh coriander leaves.
Bring a large pot of salted water to the boil. After cleaning the cockles, put them in a colander and carefully add them to the boiling water. Drain in a colander after bringing to a boil and cooking for 30 to 60 seconds. Place the cockles in the bowl containing the fish sauce and sake mixture while they are still hot after shaking the colander to remove as much water as possible from the cockles. Mix well, then let stand at room temperature for 15 minutes, or until the cockles are just beginning to warm up.
Cockles spend their lives in the sand, always close to the water, where they absorb the full flavor of the ocean. They can be enjoyed on their own or as an ingredient in another dish, such as a paella. Their juicy meat has a very fresh and distinct flavor. But in our view, the best way to enjoy coquinas is as simply as possible, with just a few additional ingredients that enhance and don’t cover up their natural flavor and taste. Coquinas are very moorish, so once you serve them up and people start munching, it’s difficult to stop, so make sure to prepare enough.
Many restaurants in Andalusia frequently have cockles or coquinas on their menus, particularly those near the coast near Cadiz and Huelva. The Chiringuitos, which is Spanish for the beachside bars and restaurants, are where you can find the best ones.