Cockles are round marine molluscs about 2 cm (1 inch) in diameter, and mostly consumed in Britain. In America, along the northwest coast, cockles are popular in chowders but usually called "clams" as in clam chowder. Cockles are sold ready-cooked, shelled and packed in ice, or canned. Cockles are good in salads, soups and work well in pasta dishes.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.