Soak the cockles in saltwater for 1 hour to remove sand. Rinse thoroughly 3 times under cold water.

Boil 2L of water with 1 tbsp of salt. Add the cleaned cockles and stir gently as they start to open. Once about half the cockles open, remove them from heat and drain.

Separate the cockle meat from the shells. Strain the cooking liquid to remove impurities and set aside the clear broth.

Thinly slice the deseeded red chili and green onion.

Prepare the seasoning by mixing soy sauce, sugar, minced garlic, and 2 tbsp of the cockle broth.

Combine the cockle meat with the prepared seasoning and sliced vegetables. Mix gently to coat evenly.