I occasionally make myself a nice plate of Char Kway Teow, and am bitterly
disappointed that I have never found cockles, which add that authentic
taste. Are cockles even available in the U.S.? I've never seen or heard of
them here.

Anybody know?

sq, "Who probably flirted with hepatitisC a lot, eating all those raw
cockles"

"mroo philpott-smythe" wrote in message
...

I occasionally make myself a nice plate of Char Kway Teow, and am
bitterly
disappointed that I have never found cockles, which add that
authentic
taste. Are cockles even available in the U.S.? I've never seen or
heard of
them here.

Anybody know?

sq, "Who probably flirted with hepatitisC a lot, eating all those
raw
cockles"

You might want to investigate scallops ( probably the Bay Scallop
type) since cockle is a synonym for scallop as in French "coquille"
and the Santiago pilgrim badge. I have never tried but I suspect Bay
Scallops might be worth looking into.


--
James V. Silverton
Potomac, Maryland, USA

"mroo philpott-smythe" wrote in message =
...
=20
I occasionally make myself a nice plate of Char Kway Teow, and am =
bitterly=20
disappointed that I have never found cockles, which add that authentic =

taste. Are cockles even available in the U.S.? I've never seen or =
heard of=20
them here.
=20
Anybody know?
=20
sq, "Who probably flirted with hepatitisC a lot, eating all those raw=20
cockles"

If you are talking about the small clams with lines (stripes) in the =
shells, then
they can be found sometimes in US seafood stores....sometimes.

"James Silverton" wrote in
:
"mroo philpott-smythe" wrote in message
...

I occasionally make myself a nice plate of Char Kway Teow, and am
bitterly
disappointed that I have never found cockles, which add that
authentic
taste. Are cockles even available in the U.S.? I've never seen or
heard of
them here.
Anybody know?


You might want to investigate scallops ( probably the Bay Scallop
type) since cockle is a synonym for scallop as in French "coquille"
and the Santiago pilgrim badge. I have never tried but I suspect Bay
Scallops might be worth looking into.

I've had Bay scallops, they're available fresh at the local fish mart,
and yes, they are delicious.

However, the cockles I'm referring to might not even be "real" cockles -
we used to call the Batu Hum. They look more like clams, but they're a
dark reddish brown and incredibly sweet and spicy raw. Never seen or
tasted anything like it here.

But thanks for the response.

sq

"Musashi" wrote in
m:


"mroo philpott-smythe" wrote in message
...

I occasionally make myself a nice plate of Char Kway Teow, and am
bitterly
disappointed that I have never found cockles, which add that
authentic
taste. Are cockles even available in the U.S.? I've never seen or
heard of them here.

Anybody know?

If you are talking about the small clams with lines (stripes) in the
shells, then they can be found sometimes in US seafood
stores....sometimes.

Yes, those things. Are they called cockles, or clams? Should I look in
the Chinese/Asian fishmongers?

Thanks for any help.

sq

"mroo philpott-smythe" wrote in message =
...
"Musashi" wrote in
m:=20
=20
=20
"mroo philpott-smythe" wrote in message
...= 20
=20
I occasionally make myself a nice plate of Char Kway Teow, and am=20
bitterly=20
disappointed that I have never found cockles, which add that
authentic=20
taste. Are cockles even available in the U.S.? I've never seen or=20
heard of them here.
=20
Anybody know?
=20
If you are talking about the small clams with lines (stripes) in the
shells, then they can be found sometimes in US seafood
stores....sometimes.=20
=20
Yes, those things. Are they called cockles, or clams? Should I look in =

the Chinese/Asian fishmongers?
=20
Thanks for any help.
=20
I have found them in some Korean run stores labelled "cockles".
They wouldn't be labelled "clams" in most US stores and would cause =
confusion
with the quahog (little necks & cherrystones), the steamers, sometimes =
mahogany
clams.
I can confirm I have never seen them in any Japanese food store.
Also you will find Asari (manilla clams) and Shijimi (dont know the =
english name)
Maybe a large Chinese store "might" have them.

"Musashi" wrote in
:
"mroo philpott-smythe" wrote in message
...
"Musashi" wrote in
m:
"mroo philpott-smythe" wrote in message
...


I occasionally make myself a nice plate of Char Kway Teow, and am
bitterly
disappointed that I have never found cockles, which add that
authentic
taste. Are cockles even available in the U.S.? I've never seen or
heard of them here.

If you are talking about the small clams with lines (stripes) in
the shells, then they can be found sometimes in US seafood
stores....sometimes.

Yes, those things. Are they called cockles, or clams? Should I look
in the Chinese/Asian fishmongers?

Thanks for any help.

I have found them in some Korean run stores labelled "cockles".
They wouldn't be labelled "clams" in most US stores and would cause
confusion with the quahog (little necks & cherrystones), the steamers,
sometimes mahogany clams.
I can confirm I have never seen them in any Japanese food store.
Also you will find Asari (manilla clams) and Shijimi (dont know the
english name) Maybe a large Chinese store "might" have them.

I'll try the Korean grocers, then.

Thanks.

sq

"Musashi" wrote in
:
"mroo philpott-smythe" wrote in message
...
"Musashi" wrote in
m:
"mroo philpott-smythe" wrote in message
...


I occasionally make myself a nice plate of Char Kway Teow, and am
bitterly
disappointed that I have never found cockles, which add that
authentic
taste. Are cockles even available in the U.S.? I've never seen or
heard of them here.

If you are talking about the small clams with lines (stripes) in
the shells, then they can be found sometimes in US seafood
stores....sometimes.

Yes, those things. Are they called cockles, or clams? Should I look
in the Chinese/Asian fishmongers?

Thanks for any help.

I have found them in some Korean run stores labelled "cockles".
They wouldn't be labelled "clams" in most US stores and would cause
confusion with the quahog (little necks & cherrystones), the steamers,
sometimes mahogany clams.
I can confirm I have never seen them in any Japanese food store.
Also you will find Asari (manilla clams) and Shijimi (dont know the
english name) Maybe a large Chinese store "might" have them.

I'll try the Korean grocers, then.

Thanks.

sq

"James Silverton" wrote in message
...

"mroo philpott-smythe" wrote in message
...

I occasionally make myself a nice plate of Char Kway Teow, and am
bitterly
disappointed that I have never found cockles, which add that
authentic
taste. Are cockles even available in the U.S.? I've never seen or
heard of
them here.

Anybody know?

sq, "Who probably flirted with hepatitisC a lot, eating all those
raw
cockles"

You might want to investigate scallops ( probably the Bay Scallop
type) since cockle is a synonym for scallop as in French "coquille"
and the Santiago pilgrim badge. I have never tried but I suspect Bay
Scallops might be worth looking into.

The cockle known in the UK is nothing like a scallop. The cockle is a small
bivalve, maybe an inch across. Nearly always sold pickled. Because they live
in sand/estuary sediment, they are usually quite gritty. They are an
acquired taste, but once acquired, can be extremely rewarding. Usually sold
(pickled) in supermarkets in the UK. The best are from Morecombe Bay, fed by
the melting snows of the mountains of the English Lake District.
cheers
Wazza

Try substituting them with oysters... not quite them same but you might be
tempted to change the fry up from CKT to OrLuak(sp?) Oyster Omelette : )

Anyway... whatever you sub it with, it needs to be fresh... don't even think
about frozen!

DC.



"mroo philpott-smythe" wrote in message
...

I occasionally make myself a nice plate of Char Kway Teow, and am bitterly
disappointed that I have never found cockles, which add that authentic
taste. Are cockles even available in the U.S.? I've never seen or heard of
them here.

Anybody know?

sq, "Who probably flirted with hepatitisC a lot, eating all those raw
cockles"

"Wazza" wrote in message
...

The cockle known in the UK is nothing like a scallop. The cockle is
a small
bivalve, maybe an inch across. Nearly always sold pickled. Because
they live
in sand/estuary sediment, they are usually quite gritty. They are an
acquired taste, but once acquired, can be extremely rewarding.
Usually sold
(pickled) in supermarkets in the UK. The best are from Morecombe
Bay, fed by

The UK is not the only place you will find cockles. The term is used
in Australia, New Zealand, Quebec and the Pacific Coast to my
knowledge. There is more than one type of scallop and if you search I
think you will find that the terms are used interchangeably. Possibly
this should not be the case, but there it is (g). I think what I would
call scallops are used in French Coquilles St. Jacques.


--
James V. Silverton
Potomac, Maryland, USA

"Wazza" wrote in
:


[CockleSnip]


The cockle known in the UK is nothing like a scallop. The cockle is a
small bivalve, maybe an inch across. Nearly always sold pickled.
Because they live in sand/estuary sediment, they are usually quite
gritty. They are an acquired taste, but once acquired, can be
extremely rewarding. Usually sold (pickled) in supermarkets in the UK.
The best are from Morecombe Bay, fed by the melting snows of the
mountains of the English Lake District. cheers

Those is them! Yes, we used to go picnicking by the beach and take little
buckets and trowels with us and dig up cockles from the sand. You could
find them by looking for their tiny breathing holes in the sand.
Delicious!

Now I remember - some PRC folks died in the UK picking cockles, didn't
they? So sad. So the UK must have cockles.

I've never eaten them pickled, always fresh raw or lightly cooked as in
Char Kway Teow. What do pickled cockles taste like? Have you ever eaten
them raw? If so, what's the difference?

Some things taste fine processed, and some don't, I think.

sq

"Wazza" wrote in
:


[CockleSnip]


The cockle known in the UK is nothing like a scallop. The cockle is a
small bivalve, maybe an inch across. Nearly always sold pickled.
Because they live in sand/estuary sediment, they are usually quite
gritty. They are an acquired taste, but once acquired, can be
extremely rewarding. Usually sold (pickled) in supermarkets in the UK.
The best are from Morecombe Bay, fed by the melting snows of the
mountains of the English Lake District. cheers

Those is them! Yes, we used to go picnicking by the beach and take little
buckets and trowels with us and dig up cockles from the sand. You could
find them by looking for their tiny breathing holes in the sand.
Delicious!

Now I remember - some PRC folks died in the UK picking cockles, didn't
they? So sad. So the UK must have cockles.

I've never eaten them pickled, always fresh raw or lightly cooked as in
Char Kway Teow. What do pickled cockles taste like? Have you ever eaten
them raw? If so, what's the difference?

Some things taste fine processed, and some don't, I think.

sq

mroo philpott-smythe wrote:


Those is them! Yes, we used to go picnicking by the beach and take little
buckets and trowels with us and dig up cockles from the sand. You could
find them by looking for their tiny breathing holes in the sand.
Delicious!

I used to go clam digging in Maine as a kid. We would stamp our feet on the
sand and look for the water quirking out of the breathing holes as the foot
of the clam retracted. We used to dig up bucket loads for steaming and chowdah!

--
Dan

mroo philpott-smythe wrote:


Those is them! Yes, we used to go picnicking by the beach and take little
buckets and trowels with us and dig up cockles from the sand. You could
find them by looking for their tiny breathing holes in the sand.
Delicious!

I used to go clam digging in Maine as a kid. We would stamp our feet on the
sand and look for the water quirking out of the breathing holes as the foot
of the clam retracted. We used to dig up bucket loads for steaming and chowdah!

--
Dan