WHELK CHOWDER

Whelk Chowder image

Provided by Florence Fabricant

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

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10 ounces fingerling potatoes
Salt
1 pound whelks (about 12), the smaller the better, scrubbed; if there are fewer than 8 in the pound, use 1 1/2 pounds
1 tablespoon unsalted butter
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
1 clove garlic, sliced
Bouquet garni (2 sprigs flat-leaf parsley, 3 sprigs fresh thyme, 1 bay leaf tied together)
1/2 teaspoon yellow mustard seeds
1 pound large Yukon Gold potatoes (about 2), peeled, quartered lengthwise and sliced thin
3 1/2 cups fish or chicken stock
3 cups whole milk
Juice of 1/2 lemon
Cayenne to taste
1 1/2 tablespoons minced chives
1 1/2 tablespoons finely slivered flat-leaf parsley leaves

Steps:

Place fingerling potatoes in a saucepan with water to cover, bring to boil and simmer until tender, 15 to 20 minutes. Drain and reserve.
Meanwhile, bring 4 quarts water to a boil, add 1 tablespoon salt and whelks. Boil 4 minutes. Drain and shock in cold water. Use a small fork to pull meat out of shells. Discard flat hard piece covering one end and 1/2 inch or so of the very dark part at the other end, the intestine. Set aside.
Place a 4-quart saucepan on medium heat; add butter and oil. When butter has melted, add onion, garlic, bouquet garni and mustard seeds. Cook until onion is soft but not brown. Stir in Yukon Gold potatoes, cook 1 minute, then add stock. Add whelk meat. Bring to simmer and cook on low, partly covered, 20 minutes. Remove whelk meat. Add milk to pot and simmer 10 minutes, until potatoes are very soft. Chop meat in 1/4-inch dice. Peel fingerling potatoes and slice 1/4-inch thick.
Discard bouquet garni. Purée soup in a blender, in 4 batches about 2 cups each. Wash and dry saucepan and return soup to it. Bring soup to gentle simmer. Season with lemon juice, salt and cayenne. Stir in chives, parsley, whelk meat and fingerlings. Reheat and serve.