Cockles (cerastoderma edule)

Gathered by hand in several bays, including the Bay of the Somme and Brévant. These charming, round, stripy-shelled cockles contain a fleshy, rather firm white body, flanked by a tiny orange crest. A pure delight for your taste buds, cockles can be prepared in many different ways, accompanied with spaghetti or chopped parsley and garlic.

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