Cockles caught between December and February near the Port of Namdang and in the Cheonsuman Bay area are huge, plump, juicy and tasty, and they entice foodies to pay a visit to Hongseong around this time of the year.
Cockles from the Cheonsuman Bay are especially rich in proteins, iron and taurine. It is an iconic local delicacy that has been popular with the young and old alike. During the Cockle Festival, you can try shucking cockles and enjoy various other festival programs including performances. And one of the highlights of the festival is the sight of the strikingly beautiful winter sea.