Cockle — small saltwater clam with ridged shells, sweet briny meat. Welsh laverbread breakfast; Spanish berberechos; Vietnamese sò huyết.
Across cuisines
Cockles are small, edible bivalve mollusks found in coastal regions, used in various seafood dishes. They are often steamed, boiled, or used in soups and stews, providing a briny, slightly sweet flavor. Cockles are popular in European and Asian cuisines, often served with garlic and herbs.