Because the meat inside the clam looks like a bird’s beak, it is called 'Saejogae (bird clam in Korean, cockle)’.
Its size is as big as a child’s fist. However, its outside looks like a blood clam.
Cockle is known to have the best taste between December and the next February, so that it is more caught during this time. In particular, cockles in Cheonsu Bay area is rich in protein, iron, and taurine. This attracts gourmets and everyone to the region.