Cockles are now very hard to find in the markets due to dwindling harvests. However, sometimes we can find some of it still available in markets near the coastal areas, often sold my fishermen. This mollusc is a local delicacy and due to its unique metallic taste, some people may not like it. However, cockles can taste really good if prepared with some local spices and herbs. Try this recipe out and you may learn to love cockles yet. 

Spicy Cockles

Prep Time 15 mins
Cook Time 10 mins
Resting time 30 mins
Total Time 55 mins
Course Main Course, Side Dish
Cuisine Malaysian
Servings 4 people


  • 700 g fresh cockles (you can replace with other types of clams)
  • 6 small onions coarsely chopped
  • 4 cloves garlic coarsely chopped
  • 2 red chillies seeded and sliced
  • 2 bird’s eye chilies (chili padi) seeded and sliced
  • 1 inch ginger sliced
  • 1 stalk lemongrass coarsely chopped
  • 1 stalk coriander leaf chopped
  • 1 tsp salt
  • 1 tbsp cooking oil


  • Soak the cockles in salt water for 30 minutes. This is to remove the mud from the cockles. Rinse repeatedly with clean water until all mud is removed.
  • Blend the onion, garlic, lemongrass and chillies into a paste.
  • Heat the cooking oil in a wok/ pan over medium heat.
  • Pour in the chili paste and let it simmer on medium heat, stirring occasionally, till fragrant.
  • Add in  the cockles and stir to make sure the cockles are coated in the paste.
  • Add in coriander leaf and stir well for 2 minutes.
  • Remove and best served hot.
Keyword cockles, malaysia cuisine, malaysia dish, spicy cockles