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Cockle; Dog (Glycymeris glycymeris)

A type of cockle (bivalve), distinguished because of its circular indented shell-markings. Most cockles have indentations radiating from their hinge.

They are popular in France for such dishes as Fruits de Mer (where they go under the name of "amande de mer") when they are eaten raw.

They should be soaked in repeatedly changed cold water before cooking or eating, to remove any sand.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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