Cockles are becoming easier to find, but if you are unable to find any, substitute tuatua, pipi or mussels. Don't chop the meat too finely, though, as the fritters need texture.
- Put a large saucepan with a tight-fitting lid over a medium heat.
- Steam the cockles open, reserving the juices.
- Remove the shells and chop the cockle meat.
- In a mixing bowl combine the flour, baking powder, milk, cockle juice, eggs and chives.
- Gently stir in the cockle meat and lightly season with salt and pepper.
- Heat the oil in a large frying pan.
- Fry tablespoonfuls of mixture until golden brown, then turn cook the other side.
- Remove from the pan and serve with a good dollop of horseradish sauce