Blood Cockles

Blood Cockles are small bivalve mollusks commonly eaten in Southeast Asian and coastal cuisines, often sold shucked or steamed and known locally as kerang or see-ham. They are prized for their briny, slightly sweet flavor and are used in soups, stir-fries and as a chilled shellfish snack. Nutritio...Blood Cockles are small bivalve mollusks commonly eaten in Southeast Asian and coastal cuisines, often sold shucked or steamed and known locally as kerang or se... Show more