There is something very rewarding about foraging for your own food, it’s like a treasure hunt for grown ups. I am no expert forager mind you and I would draw the line at foraging for mushrooms. I did a post a few years ago on foraging for samphire which you can read here.
This past week, however, I have been in a corner of Wales that even the locals requested I keep secret for fear that their corner of paradise will be overwhelmed by zealous visitors. The beaches are HUGE – think California expansive – stretching over a couple of miles long. This gives the treasure seeker a wonderful opportunity to forage for tasty goodies.
We opted for cockles this time, but when I return to Wales I will also try for razor clams as the locals say they are also great to search for when there is a spring tide. Cockles are basically like small clams and you may have had them in southern Spain where they are referred to as ‘coquinas’. They also sell them in seaside towns in Britain, cold in little pots without their shells. That never particularly appealed, but hot with loads of garlic, parsley, lemon juice and zest and spaghetti certainly does.
The day we foraged was a little drizzly (the rest of the week was completely sunny, unlike the rain clouds over London I hear). The tide was a long way out and we searched between the shoreline and the sea. We looked for clues – cockle shells laying scattered on the beach surface and then would dig a hole about 1-2 inches deep and then feel around with our hands. Once you have found a couple you can normally find a whole group of around 10 or so. My daughters and I (Mr B had decided to take himself off for a walk along the 2.5 mile beach instead) lucked out and found over 250 in under an hour and a half. Result.
We placed them in a pot (bucket is ideal) which we had filled with sea water. Overjoyed with our foraging success we went back to the cottage cleaned the cockles and then covered with fresh water and some sea salt. We then let them rest for a minimum of 6 hours (to overnight) before draining them thoroughly. We discarded any that remained open or did not shut firmly when you gently knocked the shell on a surface. We found that there were only 10 or so that were a bit suspect, the remaining 250 were ready for our feast.
This amount could easily feed 6 people. We definitely over foraged but seeing as we had cooked them we decided it would be a shame to waste any so ate the lot. Piggie I know! Both my daughters (6 and 9) adored them. I am a big believer that if you make a scene about shellfish or any particular kind of food in fact, then your children will too and not want to eat them. If you show them how delicious they are and get stuck in then invariably they will too and not want to be left out.
We feasted royally and before you ask, we all felt on top form the next day. They are great fun to forage for so have a go when you are next on the British coast.
Cockles with Garlic, Lemon, Parsley and Spaghetti
Serves 4-6 easily
250 cockles (I did not weigh them but guess it is around 1-1.2kg)
4 tbsp salt
1 tbsp butter
2 tbsp extra virgin olive oil
6 garlic, finely chopped
1 lemon, juice and zest
160ml white wine
2 large handfuls of flat leaf parsley
- Clean the cockles thoroughly then cover with cold water and add the salt to allow the sand and grit to be dispelled. Leave to one side for a minimum of 6 hours to overnight so that the cockles can filter out the sand.
- When ready to cook, drain then and run them under fresh water. Make sure they shut firmly and discard any that do not close.
- Place the spaghetti in a pan of boiling water and simmer for around 10 minutes, then leave in the boiling water until ready to add to the cockle pan (no9)
- Heat a large deep pan with the butter and olive oil and when it is hot add the garlic. Keep on a medium low heat.
- Once the garlic softens after a couple of minutes, add the lemon zest and stir.
- Turn the heat up high and add the cockles. Add the lemon juice, white white and then place the lid on the pan. Shake the pan gently from side to side.
- After a minute check to see if some of the shells are opening. Keep the pan moving with the lid on.
- After another minute the shells should be open.
- Add the spaghetti and the parsley and mix all the ingredients together for 30 seconds before plating up and adding a little black pepper.
Any shells that have not opened then discard – do not try to prize open.