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usually we cook them in their own juices. so just bung them in a pot, stick a lid on and apply heat. when they open they are done. we usually have them with vinegar or lemon juice. you can cook them in bullkelp over a fire. cut a big piece of bull kelp. slit it open. stuff the clams in and seal the edges and bake over hot embers. seaweed and cockle soup is nice. fry up some onions and garlic if you wish. add fish stock and seaweed of choice. throw in the cockles and cook till they are open. throw in some chopped parsley if you want too. another recipe we do is wild pork and clams which is pretty tasty. dice up your pork and brown in a pan with garlic and onions. add some wine and herbs and simmer till the pork is tender. fry up some onions, add some tomato paste and herbs then add in the cockles and cover and cook till they open. mix the two pots together.