Steamed cockles with lemon: 3-minute recipe

Maria José Sáez Pastor
2026-03-18T18:03:57+01:00

Summary: Steamed cockles are the quickest and most straightforward appetizer in Galician cuisine. Exactly 3 minutes, steam, and lemon. The hard part isn't making them — the hard part is not overcooking them. This guide explains the exact method, how to choose quality cockles, and when to use canned cockles.

Contents

Ingredients

Recipe: Exactly 3 minutes

Size chart: fewer pieces = better quality

Premium canned cockles

Frequently asked questions

Ingredients for 4 people

1 kg fresh cockles (or 3-4 premium cans)

150 ml white wine or water

1 clove garlic

1 bay leaf

Juice of 1 lemon

Fresh parsley

Recipe: Exactly 3 minutes

Cockles are smaller than mussels and cook faster. The method:

1. Purge the cockles for 1 hour in cold saltwater (30g/liter). Change the water once.

2. Boil the white wine with garlic and bay leaf in a tall pot.

3. Add the cockles, cover tightly, and cook over high heat for exactly 3 minutes.

4. Open the lid: all should be open. Discard any that are not.

5. Serve immediately with lemon and parsley. Do not leave them in the hot pot or they will overcook with residual heat.

Size chart: fewer pieces = quality

For cockles (and all canned seafood), fewer pieces per can = larger pieces = higher quality.

Size | Pieces per 115g | Quality | Ideal use
Extra | 20-30 | ⭐⭐⭐⭐⭐ | Direct appetizer
First | 30-40 | ⭐⭐⭐⭐ | Toasts, rice
Standard | 40-55 | ⭐⭐⭐ | Stews, pasta

Premium canned cockles

Canned cockles from the Rías Gallegas, with a size of 20/30 or 25/35, are an exceptional product. Unlike fresh cockles (available mainly in winter), canning allows them to be enjoyed all year round with guaranteed quality. Bacalalo's canned cockles come from certified Galician producers, with DO origin.

Bacalalo — Canned Cockles Rías Gallegas

Cockles size 20/30 and 25/35. Certified Rías Gallegas. For gourmet appetizers or as an ingredient in rice and pasta dishes.
View products →

Frequently asked questions

Are cockles eaten raw?

Yes, in some countries, they are eaten raw (like oysters). In Spain, they are mainly consumed steamed. Raw cockles have a more briny and intense flavor.

How many cockles per person?

As an appetizer: 150-200g with shell. As a main dish: 300-400g. Canned (drained): 50-80g per person as an appetizer.

Why is there sand in my cockles?

Because you didn't purge them long enough. Minimum 1 hour in saltwater, changing the water at least once. If they are still sandy, purge for 2 hours with two water changes.

See also: Steamed Mussels | Clams a la Marinera | Guide to Canned Fish

View premium cockles from the Rías Gallegas at Bacalalo.

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