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Steamed Cockles with Garlic


Steamed Cockles with Garlic Recipe

You can enjoy this dish as a cold appetizer dish: cook this in advanced and refrigerate the cooked plate of cockles until ready to serve.

Serves: 2

Prep Time: 15 mins

Cook Time: 5 mins


  • 400g cockles (aka blood cockles, "see hum")
  • boiling water
  • chopped spring onions
  • salt

(A) Garlic Mixture (mix well in a small bowl)

  • 2 tbsp chopped garlic
  • a dash of white pepper powder
  • 1/2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine
  • 1 chilli padi sliced thinly; most seeds removed; to taste


  • A heat-proof saucepan or container with lid (I use a microwave rice cooker)
  • hard bristles kitchen brush


  1. Wash cockles by scrubbing them with a hard bristles brush, drain and place them inside a heat-proof container or saucepan. Pour boiling water until enough to cover the cockles. Cover with lid. After 2 minutes, carefully drain the hot water.
  2. Open the shells, leaving each cockle on half shell.  Dip each half-shelled cockle in a bowl of cold water to shake off any excess dirt or sand.
  3. Arrange half-shelled cockles one layer on a steaming plate. Spoon the garlic mixture (A) over the top of the cockles.
  4. Prepare steamer. When water in the steamer is boiling, place the plate of cockles in the steamer and steam at high heat, covered, for 3 minutes. Garnish with chopped spring onions.

Leave a Comment

23 Responses to “Steamed Cockles with Garlic”

  1. Thristhan — August 9, 2011 @ 7:28 pm

    That seems like a simple dish to try. Thanks for the recipe :)


  2. TasteHongKong — August 9, 2011 @ 10:44 pm

    I love cockles in different dishes, and you’ve just named a few of them. Most of the cockles available in my place are somewhat muddy :(.


  3. lisaiscooking — August 10, 2011 @ 5:31 am

    I love the small size of cockles! I never see them at the seafood counters here, but I’d love to try this garlic topping with clams.


  4. GADEL — August 11, 2011 @ 1:01 am

    Garlic are quite beneficial to our heath. I guess it might taste great.


  5. mycookinghut — August 11, 2011 @ 1:25 am

    Looks really yummy!!


  6. Pipana — August 12, 2011 @ 9:36 am

    Oh my!!!
    This is just heavenly!!!
    I miss gong gong and cockels too!!!!!!!

    We have other kinds of shells and clams, so I should try your recipe with em ^_-


  7. Dennis Cheong — August 12, 2011 @ 2:07 pm

    Hmmm…..delish :) But I thot the dish was served cold ie soaked in hot water then dish the sauce and the chopped garlic, spring onion and chilli over it then serve?


    • wiffy replied: — August 12th, 2011 @ 2:17 pm

      Hi, maybe it’s a different way of serving. I like to steam it very briefly to impart the garlic and chilli to the clams.


  8. Audrey — August 31, 2013 @ 10:32 pm

    Thanks for this recipe! Been dying to try this and I did it today for my family. They enjoyed it! Thank you!!


    • wiffy replied: — September 2nd, 2013 @ 11:16 pm

      glad to hear that it turned out well!


  9. Lena Lee — September 11, 2013 @ 3:20 pm


    May i know what brand of chinese wine to use? Any recomendation? Thanks.



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