Blood Cockles (See-ham)

Blood Cockles (See-ham)s 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. Nutritionally, Blood Cockles (See-ham)s are a lean, protein-rich seafood and an exceptional source of vitamin B12 — containing 60µg per 100g — along with notable iron and other minerals, while remaining low in fat. They deliver high-quality protein and concentrated micronutrients, making them a nutrient-dense choice; however, because they are commonly eaten raw or lightly cooked, choose reputable suppliers and proper handling/cooking to reduce risk of foodborne contamination.

Blood Cockles (See-ham)s 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.... Show more