Best Whelk Chowder Recipes
WHELKS WITH PARSLEY AND GARLIC BUTTER
Whelks are a type of sea snail, or gastropod, inhabiting the Atlantic Ocean and some of its bays and sounds in North America and Europe. In Europe, especially in England, where people eat lots of shelled creatures that might make Americans shudder, whelks are extremely popular. Whelks range in size from a couple of inches - a dozen or so in a pound - to eight or nine inches long. So-called common whelks are the smallest and the ones to seek at the fish market for their briny-sweet taste and only slight chewiness. Larger varieties, like the channeled whelk or the knobbed whelk, are usually sold as scungilli.
Provided by Florence Fabricant
Categories quick, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a running food processor, drop garlic through feed tube to mince. Place parsley in container of machine and pulse to mince. Add butter and seasonings, and process until well blended. No bits of butter should show. Set aside.
- Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain.
- Place butter mixture in a metal bowl fitted into a small saucepan of simmering water, or in a double boiler. Whisk until mixture melts, then transfer to a serving dish or small individual bowls. Serve 2 to 3 whelks a person, with melted-butter mixture for dipping.
CARIBBEAN CONCH CHOWDER
Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com.
Provided by Busters friend
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.
- Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.
- Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.
WHELKS WITH ESCARGOT BUTTER
Steps:
- Prepare the escargot butter first. In a food processor, combine the butter, garlic, parsley, bread crumbs, almond powder, pastis, salt, pepper, and Tabasco and process until creamy. Scoop into a bowl, cover, and store in the fridge.
- Soak the whelks in cold water to cover for 2 hours, changing the water 2 or 3 times.
- Drain the whelks. In a small stockpot, bring the water and salt to a boil over high heat. Add the whelks, lower the heat to medium, and simmer for 15 minutes. While the whelks are cooking, remove the escargot butter from the fridge to soften, and preheat the oven to 450°F (230°C).
- When the whelks are ready, drain and let cool for 5 to 10 minutes, then rinse the shells. Using a fondue fork, remove the meats from the shells. Reserve the shells. Clean the meats by removing any muddy or sandy appendages, and then rinse the meats.
- Make 4 or 5 neat little slices, 1/4 inch (6 mm) deep across each meat, and carefully put the meats back into their shells. Dab a spackle of escargot butter on the opening of each whelk, effectively closing it shut. Place the whelks in a small gratin dish (from which you should eat them).
- Bake for 10 to 14 minutes, or until the butter is crackling and bubbling. Serve piping hot.
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