Blood clams, also known as blood cockles, are recognised by their strongly ribbed shells and characteristic red, haemoglobin-rich fluid. This distinctive bivalve is used in Chinese and Southeast Asian seafood cooking, from simple boiled preparations to aromatic dishes with ginger, garlic and chilli.
What to Expect
Appearance: Deeply ribbed shells that distinguish blood cockles from many other clams.
Flavour: A rich, savoury shellfish character.
Texture: A firm bite when fully cooked.
Product Details
Common names: Blood Clam / Blood Cockle
Scientific name:Tegillarca granosa
Format: Whole-shell shellfish
Price basis: Per kg
How to Enjoy
Serve fully cooked with ginger, garlic, chilli or a light soy-based dressing, or include in a hot seafood dish with rice or noodles. Blood cockles should not be served raw or undercooked.
Preparation & Food Safety
Brush and rinse the shells under running water. Cook thoroughly: boil until the shells open and continue boiling for at least another 3–5 minutes, or steam for 4–9 minutes. Larger cockles may need longer. Discard any that do not open fully after cooking.
Storage & Handling
Refrigerate below 4°C and keep damp in a covered, ventilated container if supplied live. Do not seal in an airtight container, immerse in fresh water or place directly on ice. Keep raw shellfish separate from cooked foods and clean hands and utensils after handling.
