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.
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.
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.
Prep Time: 15 mins
Cook Time: 5 mins