Cockles in their natural state: How to eat them and the best recipes

Maria José Sáez Pastor
2026-03-07T16:56:44+01:00

Summary: Natural cockles are one of the jewels of Spanish canning. Inside an apparently simple can hides a product of extraordinary delicacy: bivalves cooked only in their own juice, with no more additives than a pinch of salt. That pure, that good.

Table of Contents

Natural cockles: a treasure from the Galician Rías

Natural cockles vs. canned cockles: are they the same?

Ría cockles vs. farmed cockles

How to eat natural cockles

Recipes with natural cockles

Storage and serving

Why natural cockles are a gourmet product

Frequently asked questions

Conclusion

Natural cockles: a treasure from the Galician Rías

Natural cockles are one of the jewels of Spanish canning. Inside an apparently simple can hides a product of extraordinary delicacy: bivalves cooked only in their own juice, with no more additives than a pinch of salt. That pure, that good.

At Bacalalo, we have been selecting the best seafood preserves in Barcelona's Mercat del Ninot since 1990. Natural cockles are one of the products we most recommend to our customers, both for appetizers and for elaborate recipes. But not all cockles are the same, and knowing the differences is key to truly enjoying them.

Natural cockles vs. canned cockles: are they the same?

There is a common confusion: many believe that "natural cockles" and "canned cockles" are the same. Technically, natural cockles are a type of preserve, but with an important difference from other preparations.

Natural: the cockle is cooked only in its own juice (constitution water) with salt. It contains no oil, vinegar, or any other ingredients. The flavor is pure, clean, and intensely marine.

In escabeche (pickled): vinegar, oil, paprika, and spices are added. This completely changes the flavor profile.

In sauce: variations with tomato, scallops, or other additions.

To appreciate the true quality of the cockle, the natural preparation is the benchmark. It's where nothing can be hidden: if the product is good, you'll know it. If not, you'll know that too.

Ría cockles vs. farmed cockles

This is probably the most important distinction you should know when buying cockles:

Characteristic | Ría Cockle | Farmed/Imported Cockle
Origin | Galician Rías (Arousa, Noia, Vigo) | Holland, Denmark, aquaculture
Size | Variable, often large | More uniform, generally small
Flavor | Intense, iodized, sweet | Mild, less concentrated
Texture | Firm and meaty | Softer, watery
Price | High (20-40 €/kg in can) | Low (5-12 €/kg in can)
Pieces per can | 20-30 (large) | 35-55 (small)

Our large natural cockles come from the Galician rías and are selected piece by piece to guarantee a generous size and extraordinary flavor. We also offer Galician ría cockles in different formats to suit every occasion.

How to read the label

The label gives you more information than you might think:

"Al natural" (Natural): only cockle and salt. No other ingredients.

Number of pieces: the fewer pieces per can, the larger the size and generally higher the quality.

RR (Ría Reserva) or equivalent: indicates premium selection.

Origin: look for "Ría de Arousa," "Ría de Noia," or "Costa gallega." Be wary if it only says "Product of Spain" without further detail.

How to eat natural cockles

Natural cockles can be enjoyed in many ways, from the simplest to more elaborate preparations. Here are our favorites:

Directly from the can

It's the purest way and the preferred one by connoisseurs. Open the can, let them warm up for 5 minutes, and eat them with a toothpick or a small fork. The can's juice is liquid gold: don't throw it away. Dip bread in it or drink it directly.

On an appetizer board

Natural cockles are essential on any gourmet conserve board. Combine them with anchovies, sardines, pickled mussels, and some breadsticks. Add some olives and a good Galician white wine (Albariño, Godello) and you have a first-class appetizer.

On toast

Toast sourdough bread slices, spread a little salted butter or extra virgin olive oil, and place cockles on top. A touch of lemon and freshly ground black pepper. Simple and spectacular.

Recipes with natural cockles

Pasta with natural cockles and garlic

Ingredients for 2 people:

200 g spaghetti or linguine

1 can natural cockles (with their juice)

3 cloves garlic, sliced

1 dried chili pepper

Extra virgin olive oil

Fresh chopped parsley

White wine (a splash)

Cook the pasta al dente. In a large skillet, brown the sliced garlic with the chili pepper in olive oil over medium heat. Add the cockle juice and white wine, reduce for 2 minutes. Add the drained pasta and cockles, sauté for 1 minute, and serve with fresh parsley. Total time: 15 minutes.

Warm cockle salad

On a base of lamb's lettuce and arugula, place natural cockles, sliced cherry tomatoes, thin red onion rings, and some Parmesan cheese shavings. Dress with olive oil, Sherry vinegar, and a pinch of flaky salt. Perfect as a starter or light dinner.

Brothy rice with cockles

Prepare a sofrito of onion, garlic, and green pepper. Add grated tomato and let it poach. Add the rice, stir-fry, and add hot fish broth (3 parts broth to 1 part rice for brothy rice). With 2 minutes left, add the cockles with their juice. Let rest for 5 minutes before serving.

Storage and serving

Canned natural cockles have a long shelf life, but there are important nuances:

Unopened: store in a cool, dry place, away from direct light. They last several years, but many experts agree that between 1 and 3 years they are at their optimal point.

Serving temperature: remove them from the pantry 30 minutes before consumption. At room temperature, they develop their full aroma. Never serve them directly from the refrigerator.

Once opened: consume them immediately. If there are leftovers, transfer them to a glass container, cover them with their juice, and store them in the refrigerator for a maximum of 24 hours.

The juice: never waste it. It is a concentrated sea broth perfect for rice dishes, pasta, sauces, and soups.

Why natural cockles are a gourmet product

In recent years, natural cockles have experienced a spectacular revaluation. From being a modest appetizer, they have moved to the menus of Michelin-starred restaurants. And there are good reasons for it.

A natural Galician ría cockle uniquely concentrates the flavor of the sea. Its meat is both sweet and iodized, with a texture that gently bursts in the mouth, releasing a delicious juice. It is a product without artifice, where the quality of the raw material is everything.

Furthermore, cockles are nutritionally exceptional: rich in iron (more than red meat), high-quality proteins, vitamin B12, and minerals like zinc and selenium. All this with very few calories and almost no fat.

To complete your experience with Galician bivalves and mollusks, also try our natural razor clams, another treasure from the rías that surprises with its clean and intense flavor. If you haven't tried good natural cockles yet, we invite you to discover them. It is one of those products that change your perception of what a preserve can be.

Frequently asked questions

How are natural cockles eaten?

Natural cockles can be eaten directly from the can at room temperature, on toast, on appetizer boards, or as an ingredient in pasta, rice dishes, and salads. Allow them to warm up for 30 minutes before consuming to appreciate their full flavor.

What is the difference between natural and pickled cockles?

Natural cockles are cooked only in their own juice with salt, without any other ingredients. Pickled ones contain vinegar, oil, paprika, and spices that completely alter the flavor. Natural is the purest way to appreciate the quality of the cockle.

What is the difference between ría cockles and farmed cockles?

Galician ría cockles have a more intense and iodized flavor, firmer meat, and are generally larger. Farmed or imported cockles (Holland, Denmark) are smaller, milder, and more watery. The difference is reflected in the price: ría cockles cost 2-4 times more.

How many pieces should quality cockles have?

The fewer pieces per can, the larger the size and quality. Good natural ría cockles have between 20 and 30 large pieces per can. If the can has more than 40-50 pieces, they are generally small in size and of lower quality.

Can natural cockles be cooked, or are they only eaten cold?

They can be eaten cold (at room temperature) or used in hot recipes. They are excellent in pasta, brothy rice, warm salads, and fish soups. When using them in hot recipes, add them at the end so they don't toughen up.

How long do natural cockles last once opened?

Once opened, they should preferably be consumed immediately. If there are leftovers, transfer them to a glass container, cover them with their juice, and store them in the refrigerator for a maximum of 24 hours. Unopened, they last several years, although their optimal point is between 1 and 3 years.

Related Products from Bacalalo

Natural Razor Clams from the Rías Can 120 ml 6/9 Pieces - 115g | BayMar Gourmet

6.95 €

View product →

Conclusion

From Barcelona's Mercat del Ninot, we have been selecting the best seafood products for over 35 years. If this guide has been useful to you, explore our catalog at bacalalo.com and receive at home the same quality we have sold in the market since 1990.

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