The Cockle Shell is well distributed around the Australian coastline, and was a staple food for Australian Aboriginals in Northern Australia. The shells are easily gathered up in great numbers when they are in season, and at this time the seasonal boundaries have yet to be established. It also appears that the distribution of the Cockle Shell is unknown however they do tend to frequent the same locations year after year, so wherever you find the old shells, that is a good starting point to find new season Cockle Shells. They are best eaten after boiling for about 10 minutes . . .