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Finding fresh cockles(see ham) in US and A is not really easy. I guess the demand for this species is not really great here.You won't find fresh cockles or it's called blood cockles anytime in any local market as easy as in countries like Asia.During summer I found few Asian market in Chinatown do sell fresh blood cockles but it's really pricey!! a pound with shell for $6.99 or higher!! Yes ,of course I bought a pound or two whenever I see the fresh cockles in season since I miss and craving for it..Well,now I don't have to wait for summer to eat fresh cockles.These day we can find fresh cockles in frozen section in Asian market .It's as good as the one that just fish out from water..We can just eat fresh cockles as it's or use it when fried keoy teow..There is a famous Malaysia restaurant in Flushing,New York who have Cockle Char Keoy Teow in their menu.I like this restaurant because the chef who make this dish know how to make this dish taste so delicious with his skill to cook this dish with wok hei 镬气..Well whenever I visit Flushing I'm sure drop by at this restaurant to order this special noodle dish but unfortunately travelling to Flushing is quite a fuss with limited parking and traffic all the time,not to said getting summon ticket is as easy as ABC!! So solve my craving I decided to cook Cockles Char Keoy Teow at home.Yoo.....hoo!! the taste really close to the one sold at the restaurant but still lack of wok hei!! well,beggar can't be choosy ,right? 
Ingredients:
2 sheets fresh rice flat noodle (chow fun) cut 1 inch
1 pack or 1 lb fresh cockles,shelled
5-6 fresh garlic,peeled and chopped
2 Chinese sausage,soaked before removed skin and sliced
1/2 lb minced meat
300 gm pork,sliced
10 shrimp,shelled and deviened
1 lb mung bean sprout,washed
1/2 Chinese chives,washed and cut 2 inch
5 eggs
some cut Thai's bird chilies
2 tbsp oil
Seasoning:
2 tbsp premium soy sauce or to taste
1 tbsp caramel thick soy sauce or to taste
2 tbsp oyster sauce or
1 tbsp ground white pepper powder
Method:1:Heat large aluminum skillet or wok at high heat.(To get better wok kei,don't use non-stick skillet).Add in sliced Chinese sausage,fry sausage lightly brown ,remove to a plate.Then add oil and eggs,scramble ,do not over fry,still retain moist remove eggs to the plate.
2:Add in oil and chopped garlic,fry until fragrant,then add in minced meat and sliced pork,fry for 1 minute before add in cut chow fun.Try to use chop stick or toss the noodle with spatula to prevent the noodles from getting mushy or disintegrate.
3: Add in all the seasoning,keep tossing the noodle well or for 5 minutes.Use spatula to moved the noodle to one aside.Add in shrimp and cook before add in cooked eggs ,cut Thai's chilies,cockles and Chinese sausage together.(do not overcooked cockles)
4:Toss in Chinese chives and bean sprout into the cooked noodle,mix well.Do not over cooked bean sprout.Immediately remove noodle from heat.
5:Serve warm immediately.
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