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Steamed Cockles with Garlic

   

Steamed Cockles with Garlic & Chilli Recipe

Check Out: Steamed Garlic Prawns Recipe

I love cockles or better known as “see hum” locally. They are also known as blood cockles because of the presence of red hamoglobin liquid inside the shells. Some find it gross, but not me –  I loveeeee them. They are added in local dishes like char kway teow, satay bee hoon & laksa and I simply love fishing for the very few prized see hum in the dish. It’s usually not enough to satisfy my craving, so once in a while, I made a whole dish of it by steaming cockles in lots of garlic, accompanied with sliced chilli for some heat. You can make this restaurant-quality dish too at the fraction of the price, for these clams are incredibly cheap locally (I bought a 1kg bag at the local supermarket for S$2) – definitely worth the time and effort to make at home.

Steamed Cockles with Garlic & Chilli Recipe

My friend told me that cockles are high in iron, so they are beneficial for many women or those with anemia.  This is something I indulged it once in a while, and since I’m the only one in the family who likes these cockles, I have the satisfaction of having the whole plate all to myself.

                                           

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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 :)

    Reply

  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 :(.

    Reply

  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.

    Reply

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

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

    Reply

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

    Looks really yummy!!

    Reply

  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 ^_-

    Reply

  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?

    Reply

    • 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.

      Reply

  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!!

    Reply

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

      glad to hear that it turned out well!

      Reply

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

    Hi,

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

    Reply

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