Anthony Bourdain was in Spain, fishing cockles out of what looked to us like a tin of murky dishwater, explaining that some of the world’s best and most expensive seafood comes in a can.

Cockles are sometimes called blood clams because the liquid that the raw (or lightly blanched) bivalves release when opened is dark red. They look similar to clams, except that cockle shells have ...

This is a really savoury, umami bread that is equally good with a hunk of cheese or with laverbread and cockles ... 220C Fan/Gas 9 and put a roasting tin in the bottom of the oven.