Food Photo: Blood Cockles (หอยแครง)

By Mark Wiens 2 Comments
Thai Blood Cockles (หอยแครง)
Thai Blood Cockles (หอยแครง)

Thai Blood Cockles (หอยแครง)

I’ll admit, blood cockles, known as hoy kraeng, are not the first thing I order when I sit down for an Isaan meal.

They are a bit rubbery and the bloody juice that squirts out when you crack open the shell is not the most attractive thing I’ve ever seen. This is one Thai dish that needs to be accompanied by lots of chili sauce!

2 comments. I'd love to hear from you!

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  • Maria

    7 years ago

    Um, well… with that description Mark I doubt it’ll be the first thing I think of either. *snicker*
    Nice pic!