Cockles

Cockles are small shellfish with one-inch (2 1/2 cm) wide, ruffled shells.

They are gathered at low tide through back-breaking work. You put on hip waders and stand in the water along the shore. You don't dig them out of the mud; you use a rake to scrape them out of the sand and mud, then sieve the mud so that small ones pass back into the water. Many times, horses with carts are still used to go out to the mud flats to collect the harvest as mechanized vehicles often get stuck.

They are not often sold fresh. They are usually sold already cooked and shelled in pint-sized bottles in brine or vinegar. Some people these ones look and taste like pickled snot. Cockles now seen as somewhat declassé to eat.

In Wales, they were fried for breakfast with Laver. In Spain, they are popular for use in paella. Boil or steam until shells open.
In Dublin's fair city where girls are so pretty

I first set my eyes on sweet Molly Malone
As she wheeled her wheel barrow, through streets broad and narrow
Singing cockles and mussels alive, alive-o.

She was a fishmonger, but sure twas no wonder
For so were her father and mother before
And they each wheeled the barrow, through streets broad and narrow
Singing cockles and mussels alive, alive-o.

She died of a fever and no one could save her
And that was the end of sweet Molly Malone
Her ghost wheels her barrow, through streets broad and narrow
Singing cockles and mussels alive, alive-o.

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