The New Zealand Cockles or New Zealand Little Neck Clam are heart-shaped saltwater bivalve molluscs often likened to clams. Unlike clams, Cockles are smaller shellfish with a succulent and briny taste, versatile for any type of cuisine. Known locally by their Maori name Tuangi, Cockle dishes are a Kiwi classic.
The Rock Adventure Cruise is located in the heart of Bay of Islands, where we have year-round access to shellfish and other kinds of seafood. Cockles live in sandy or muddy areas of the coast where they can burrow, and play an integral part in filtering water and maintaining the ecosystem of estuaries.
COCKLES HEALTH BENEFITS
Cockles are low in fat and high in protein — 13.5 grams of protein and 79 calories per 100-gram serving, making them an ideal choice for weight loss and overall proper nutrition.
GATHERING COCKLES
During summer when the tide retreats, local Kiwis collect Cockles and other shellfish for consumption. Kai Moana (seafood collecting) is a Maori tradition practised to this day. Wear protective boots and gloves when going Kai Moana to avoid injury. If the tides are favourable, our crew will collect cockles for guests to try when cruising on The Rock.
PREPARING COCKLES FOR COOKING
Freshly harvested Cockles should be submerged in a bucket of water to remove excess debris from inside the shell. Thoroughly wash before cooking. Cockles have to be completely cooked before consumption — this minimises the risk of hepatitis from raw Cockles. They are usually boiled, fried or pickled, and can be used like clams in pasta, soup or stew.