Rinse the cockles thoroughly under running water. Add 1 tbsp coarse salt and soak them for 30 minutes to purge sand.

Boil the cockles in boiling water for 5–8 minutes. Skim off any foam that forms during boiling.

Cool the boiled cockles in cold water and remove the top shells.

Chop 1 handful of chives and place them in a bowl. Add enough soy sauce to cover the chives, then mix in 1 tbsp sesame oil, 1 tbsp red pepper flakes, and 1 tbsp sesame seeds to make the seasoning sauce.

Layer the cockles in a serving dish and drizzle the seasoning sauce over them.