SWEET AND SPICY RAZOR CLAMS

Recipe courtesy of NY Times Cooking. Click the button below for the recipe.



CLASSIC FRENCH MUSSELS

Recipe courtesy of GEORGE DURAN. Click the button below for the recipe.



PASTA WITH CLAMS, CORN, AND BASIL PESTO

Recipe courtesy of Epicurious.com. Click the button below for the recipe.



MUSSELS WITH WHITE WINE

Recipe courtesy of Epicurious.com. Click the button below for the recipe.



SIMPLE STEAMED CLAMS OR MUSSELS

Recipe courtesy of NY Times Cooking. Click the button below for the recipe.



RAZOR CLAMS FANTASIA

Recipe courtesy of Saveur Magazine. Click the button below for the recipe.



CANTONESE-STYLE PERIWINKLE SNAILS IN BLACK BEAN SAUCE

Recipe courtesy of the Woks of Life. Click the button below for the recipe.



SNAIL SALAD

Recipe courtesy of my gourmet connection. Click the button below for this recipe.

GRILLED WHELK WITH KOMBU BEURRE BLANC, SAUTÉED BURDOCK AND CARROT

Recipe courtesy of great British chefs. Click the button below to access the recipe.

SUMMER CLAM SUCCOTASH ON GRILLED SOURDOUGH

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.

CLINGSTONE LITTLENECKS

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.

STEAMED PERIWINKLES

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

 INGREDIENTS

2 lbs periwinkles, scrubbed and rinsed
1 cup white wine
2 tbsp finely chopped garlic (Tip: use a microplane)
7 sprigs fresh thyme
2 tbsp fresh parsley, separated into stalks and leaves
½ pound butter, cut into cubes
Salt to taste
1 lemon, cut into quarters
Several slices of crusty sourdough bread for serving

INSTRUCTIONS

Place a large saucepan over high heat on the stove. Mix periwinkles, wine, garlic, thyme, and parsley stalks in a bowl. Once the saucepan is extremely hot, add ingredients and cover. Steam for 2-3 minutes. Remove periwinkles using a slotted spoon and set aside. Lower heat to medium and reduce liquid to ¼ cup, Strain into a saucepan. Over extremely low heat, whisk in butter, a few cubes at a time, until emulsified. Finely chop parsley leaves and add to the saucepan. Season with salt. Place periwinkles in a shallow serving bowl. Pour butter sauce over periwinkles and serve with lemon wedges and crusty bread. Use a toothpick to scoop out the flesh from the shells.

You can also make this recipe with clams, littlenecks, whelks, shrimp, mussels, and lobster.