So, what’s a cockle anyway?
It’s a small clam. It can be referred to any number of ways depending on its origin. For example, in France they’re called les cocques; in Malaysia they’re called kerang; and in Spain they’re called berberechos. In New Zealand, where we get ours, they’re known as Littleneck clams, or, more commonly, cockles.
OK, so why New Zealand?
Not only do the cockles we buy from Southern Clams (courtesy of Norman’s) come from documented areas of growth verified by the FDA, but they’re plentiful and most similar in size, taste and texture to the type eaten with vongole, which is a delicacy amongst New York’s large Italian population.
Wouldn’t it be more ecological to use local clams?
Actually, no. And, in fact, the New York Department of Conservation doesn’t allow for the capture of such small clams in the state to prevent overfishing in local waters and to encourage sustainability. Taking them from the sea at such an early life stage may inhibit the ability for them to survive if not sourced or managed correctly.
New Zealand is a long way to go for fresh cockles!
It really is. First they travel on a boat to a pack house in Dunedin. Then, they’re put on a truck to Christchurch airport, followed by a jet to Auckland, another to Los Angeles and another to New York before they’re transferred via refrigerated truck (that’s where Norman’s comes in) to fish markets and then restaurants and seafood shops throughout the Northeast.
But wait, they come all that way Iive?
That’s right! When handled and stored properly, they can remain alive for up to a week after touching down in New York—or a total of 12 days after being harvested.
Tell us about the baguette. Where’s my rice or linguini?
Too complicated! It’s all about the cockle, yo. That said, a good sauce needs to be sopped up and since Sara, our Chief Cockle Officer, has been living in Paris since 2014 we’re offering a good baguette. After all, in the City of Light, a tradi (baguette tradition, made only with four ingredients: flour, leavening, water, and salt) is a part of every meal.
Where can we eat these cockles?
Following our debut season at Brooklyn’s Smorgasburg in the summer of 2018, we’ve “gone dark” and are only doing pop-ups by request. But we’ll be sure to let you know when we’re back and slinging them tasty clams on a regular basis. Follow us on Instagram for updates and inspiration.
