What did you cook or eat today? (October 2025)

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PAcanis said:
Well that wasn't hard to Google.

You might know them as cockles.
But according to what I read, a cockle is specific to UK waters. So I guess a minced cockle would not be the exact same thing.
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It is harder to google than you might think.
A clam by definition is a bivalve mollusc and that covers all sorts including mussels.
In the UK we don’t have anything that’s simply called a clam.
I find there’s quite a difference in flavour between a mud dweller (like a cockle) and a rock (rope) filterer like a mussel so I was curious.

Here a cockle is absolutely tiny compared to the clams that msmofet has shown.
If you have a gander at the cockles below you can imagine that there’s very little ‘meat’ in them so I couldn’t see they’d be worth mincing. Hence me asking what Americans consider a clam 🤷‍♀️

JAS_OH1 said:
You guys have razor clams, right? We've got lots of different kinds of clams ocmver here.
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We do, I just suspected that when Rocklobster said “linguine with minced clam” it wasn’t specifically razor clams.

Razor clams really aren’t easy to come by here. Morrisons sell them, well they say they sell them but a lot of the seafood they advertise as selling never turns up 😂



Cockles
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SandwichShortOfAPicnic said:
It is harder to google than you might think.
A clam by definition is a bivalve mollusc and that covers all sorts including mussels.
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Sorry to hear that about using Google :(

Yes, both clams and mussels are bivalves.
But over here one would never use the term clam and think it includes mussels. There are different types of clams, but they are all similar in texture.
I wouldn't doubt that Snow's uses a variety of clams in their tins of minced and chopped clams.

I wouldn't even doubt that Rocklobster bought his own clams, (littleneck, cherrystone...), and minced them himself :)
 
SandwichShortOfAPicnic said:
It is harder to google than you might think.
A clam by definition is a bivalve mollusc and that covers all sorts including mussels.
In the UK we don’t have anything that’s simply called a clam.
I find there’s quite a difference in flavour between a mud dweller (like a cockle) and a rock (rope) filterer like a mussel so I was curious.

Here a cockle is absolutely tiny compared to the clams that msmofet has shown.
If you have a gander at the cockles below you can imagine that there’s very little ‘meat’ in them so I couldn’t see they’d be worth mincing. Hence me asking what Americans consider a clam 🤷‍♀️



We do, I just suspected that when Rocklobster said “linguine with minced clam” it wasn’t specifically razor clams.

Razor clams really aren’t easy to come by here. Morrisons sell them, well they say they sell them but a lot of the seafood they advertise as selling never turns up 😂



Cockles
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The cockles I get are also that tiny. I made Christmas clamshell angels with them one year.

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Kha Gai soup made with a cream whipper.
I definitely did something not quite right because the test sample was tiny imperceptible bubbles and for the bowl of soup it was half tiny bubbles and half spitting, it even stopped spraying every now and then 🤷‍♀️

The sample ie chef’s perks 😋
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And the soup. There’s a little pile of sunken king prawns in the centre of the bowl under the soup.
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Eldest loved it, said he’d like all soup like that from now on 😂
 
Clams and mussels in the same pot. Specifically, those are little neck clams, and they go up in size to chowder clams. Sometimes we'll just steam them and eat them with melted butter.
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Clams have gotten so expensive for some reason lately, that we've been sticking with mussels. I like to saute them in a white wine, garlic, and butter sauce, sometimes over pasta, and sometimes not.
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A white wine, heavy cream, shallot, and sriracha sauce (Moules Marinières) is great, too.
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On occasion, though, I'll mix them with other seafood to make cioppino. One way or the other, we eat them pretty regularly.
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Gone Hiking said:
Clams and mussels in the same pot. Specifically, those are little neck clams, and they go up in size to chowder clams. Sometimes we'll just steam them and eat them with melted butter.
View attachment 134625

Clams have gotten so expensive for some reason lately, that we've been sticking with mussels. I like to saute them in a white wine, garlic, and butter sauce, sometimes over pasta, and sometimes not.
View attachment 134626
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A white wine, heavy cream, shallot, and sriracha sauce (Moules Marinières) is great, too.
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On occasion, though, I'll mix them with other seafood to make cioppino. One way or the other, we eat them pretty regularly.
View attachment 134630
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I’m beginning to think some of us here need an invite for dinner 😂
 
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