Grandma's Whelk and Periwinkle Stew

A classic New England stew celebrating the ocean's bounty—whelks and periwinkles simmered with smoky bacon, potatoes, and white wine.

Whelk and Periwinkle Stew

Growing up by the rugged shores of Maine, the ocean was our playground and larder. My earliest memories are of salty air, the roar of crashing waves, and the elusive dance of the tides.

Among the countless treasures scattered along the windswept beaches were the humble whelks and periwinkles – unassuming marine snails that would become the stars of one of my family's most beloved dishes.

Grandma's kitchen was a sacred space where the aromas of simmering stews and freshly baked bread mingled, transporting us to a world of comfort and nourishment. It was there that the magic of her Whelk and Periwinkle Stew unfolded, a ritual as old as the rugged coastline itself.

"Child, come gather 'round. There's a tale to be told in every pot, and this one's as salty as the sea itself."

Those were Grandma's words as she beckoned us closer, her weathered hands deftly peeling the whorled shells of the whelks, revealing the tender morsels within.

Ingredients from the Sea and Land

The ingredients were simple, yet their symphony was sublime:

• Whelks and periwinkles, freshly plucked from the rocks
• Smoky bacon, diced into savory morsels
• Aromatic onions, celery, and carrots, the holy trinity of the New England kitchen
• Hearty potatoes, their earthy essence a perfect counterpoint to the briny sea flavors
• A splash of dry white wine, adding a crisp, acidic note
• Fresh thyme and parsley, plucked from Grandma's garden
• A pinch of cayenne pepper, adding a gentle kick

As the stew simmered, the kitchen filled with the tantalizing scents of the ocean and the land, intertwined in a harmonious dance. Grandma would stir the pot with a wooden spoon, her eyes twinkling as she recounted tales of her youth spent foraging along the shoreline.

"These little critters may seem plain, but they hold the secrets of the sea within their shells. Treat 'em right, and they'll reward you with flavors fit for kings and queens."

Her words resonated as the stew thickened, the broth becoming a velvety elixir infused with the essence of the sea.

Whelk and Periwinkle Stew was a dish for all seasons and occasions. In the chilly depths of winter, it warmed our souls and fortified us against the biting coastal winds. During the long, languid summer days, it provided a refreshing respite from the heat, its briny flavors evoking memories of lazy afternoons spent beachcombing.

But it was during the autumn's bountiful harvests that this stew truly shone. As the leaves turned crimson and gold, the air crisp with the promise of change, we would gather around Grandma's table, savoring each spoonful of this culinary treasure.

It was a celebration of the sea's generosity, a reminder that even the humblest of ingredients could become something extraordinary when infused with love and tradition.

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Whelk and Periwinkle Stew Recipe

20 minutes prep time with 1 hour 30 minutes cook time.

Serves 5 and contains approximately 350 calories per serving.

American, New England / Main Course

Ingredients

• 1 lb whelks, cleaned and removed from shells
• 1 lb periwinkles, cleaned and left in shells
• 4 strips bacon, diced
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 cup dry white wine
• 4 cups fish or vegetable stock
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp cayenne pepper
• Salt and pepper to taste

Directions

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon bits from the pot, reserving the bacon fat.
2. In the same pot, sauté the onions, celery, and carrots in the bacon fat until softened, about 5 minutes.
3. Add the diced potatoes, whelks, and periwinkles (in their shells) to the pot. Pour in the white wine and stock, making sure the liquid covers the ingredients.
4. Stir in the thyme, parsley, cayenne pepper, and a generous pinch of salt and pepper.
5. Bring the stew to a boil, then reduce the heat and let it simmer gently for 1-1.5 hours, or until the whelks and periwinkles are tender and the broth has thickened.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with the crispy bacon bits and a sprinkle of fresh parsley.

Tip: For an extra depth of flavor, add a splash of dry sherry or Pernod towards the end of cooking.

Rated 4.9 by 34 reviewers.

Recipe Tags: Whelk and Periwinkle Stew, Whelk and Periwinkle Stew Recipe, Easy

Published by: Melissa | Dish Dupes

What are Whelks and Periwinkles?

Before we dive into the deliciousness of this stew, let's start with the stars of the show: whelks and periwinkles.

Whelks are large edible sea snails with sturdy, whorl-shaped shells. Periwinkles are smaller snail varieties that cling to rocks and seaweed in the intertidal zones.

Both are cherished delicacies in coastal regions worldwide, prized for their briny, sweet flavors reminiscent of the ocean itself.

Where do They Come From?

Whelks and periwinkles are found along the rocky shores and tidal pools of the Atlantic Ocean, particularly abundant in the cold, nutrient-rich waters of the New England coast.

For generations, these unassuming marine snails have been a staple in the diets of coastal communities, foraged by hand during low tides and celebrated in traditional dishes like this iconic stew.

Are They Safe to Eat?

Absolutely! Whelks and periwinkles are not only safe to consume but also packed with valuable nutrients like protein, omega-3 fatty acids, and a range of vitamins and minerals.

However, it's crucial to source them from reputable suppliers or clean, unpolluted waters to ensure their quality and safety. Always follow proper cleaning and cooking methods to eliminate any potential contaminants.

The Delectable Taste

If you've never tasted whelks or periwinkles, imagine the pure, unadulterated essence of the sea distilled into a single bite. Their flavors are intensely briny yet surprisingly sweet, with a delicate texture that melts in your mouth.

Whelks, in particular, offer a meatier, chewier consistency, while periwinkles are tender and delicate, bursting with oceanic sweetness.

A Taste of New England History

This Whelk and Periwinkle Stew is more than just a culinary delight; it's a living piece of New England's rich maritime heritage.

For centuries, coastal communities have relied on the bounties of the sea, and this stew is a testament to their resourcefulness and deep reverence for the ocean's gifts.

Passed down through generations, each family has their own treasured version, infused with personal stories, traditions, and the unique flavors of their coastal homelands.

A New England Classic

Whelk and Periwinkle Stew is considered a quintessential New England dish for several reasons:

1. Ingredient Availability: The abundance of whelks, periwinkles, and fresh seafood along the rugged New England coastline made this stew a natural culinary creation.

2. Rustic Simplicity: True to New England's no-frills culinary philosophy, this stew celebrates humble, locally sourced ingredients prepared with straightforward techniques.

3. Hearty and Comforting: The rich, comforting flavors and textures of this stew provide much-needed warmth and nourishment during New England's harsh winters.

4. Coastal Heritage: The dish encapsulates the deep-rooted connection between New Englanders and the sea, reflecting their respect for marine life and sustainable foraging practices.

Key Ingredients

While whelks and periwinkles are the stars, this stew's depth of flavor comes from a harmonious blend of complementary ingredients:

• Smoky Bacon: Adds a rich, savory backbone and depth to the broth.
• Mirepoix (Onions, Celery, Carrots): The aromatic holy trinity of New England cooking, providing a flavorful base.
• Potatoes: Hearty and comforting, they soak up the briny broth beautifully.
• White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio adds a bright, acidic note to balance the richness.
• Fresh Herbs: Thyme and parsley lend an herbaceous freshness.
• Cayenne Pepper: A subtle kick of heat complements the briny flavors.

Cleaning and Preparing Whelks and Periwinkles

Proper cleaning and preparation are crucial for ensuring the best flavor and food safety. Here's how:

Whelks:

1. Soak the whelks in salted water for a few hours to allow them to purge any sand or grit.
2. Scrub the shells thoroughly under running water to remove any debris or growth.
3. Remove the whelks from their shells by gently prying them out with a specialized tool or small fork.
4. Rinse the whelk meat under cold water to remove any remaining grit or impurities.

Periwinkles:

1. Soak the periwinkles in salted water for a few hours to purge any sand or grit.
2. Scrub the shells gently under running water to remove any debris or growth.
3. Leave the periwinkles in their shells, as they're typically cooked and consumed whole.

Pro Tip: Look for live whelks and periwinkles with tightly closed shells, as this indicates freshness. Discard any with cracked or damaged shells.

Substitutions for Whelks and Periwinkles

If you find it challenging to source fresh whelks or periwinkles, don't worry! This stew is incredibly versatile and can be adapted with other seafood options:

• Clams: Littleneck or cherrystone clams make a delicious substitute for periwinkles.
• Mussels: Plump, briny mussels can replace whelks in this stew.
• Conch: The firm, sweet meat of conch is a fantastic alternative to whelks.
• Shrimp or Scallops: For a luxurious twist, add succulent shrimp or tender scallops to the mix.

While the flavors may vary slightly, the core essence of this New England classic will still shine through.

Tips for the Best Flavor and Texture

To achieve the ultimate in flavor and texture for your Whelk and Periwinkle Stew, keep these tips in mind:

• Use a Wide, Heavy-Bottomed Pot: This ensures even heat distribution and prevents scorching or sticking.
• Render the Bacon Fat First: Cooking the aromatic vegetables in the rendered bacon fat infuses the base with a rich, smoky flavor.
• Simmer Gently: Low and slow is the way to go! Gentle simmering allows the flavors to meld and the whelks and periwinkles to become perfectly tender.
• Don't Overcrowd the Pot: Too many ingredients can cause steaming instead of simmering, resulting in a diluted broth.
• Adjust Seasoning to Taste: Start with a conservative amount of salt and pepper, then adjust the seasoning as needed towards the end of cooking.

Serving and Garnishing

This Whelk and Periwinkle Stew is best served piping hot, straight from the pot, with a few garnishes to elevate the presentation:

• Crispy Bacon Bits: Sprinkle those savory, crunchy morsels on top for a delightful contrast in texture.
• Fresh Parsley or Chives: A vibrant sprinkle of freshly chopped herbs adds a pop of color and brightness.
• Crusty Bread: Serve with a hearty loaf of crusty bread to soak up every last drop of the luscious, briny broth.

Perfect Pairings

While this stew is undoubtedly a star on its own, it shines even brighter when accompanied by the right sides and beverages:

• Sides: Steamed or roasted seasonal vegetables like Brussels sprouts, asparagus, or squash make lovely, light companions. For a heartier meal, pair the stew with buttery mashed potatoes or a crisp green salad.

• Beverages: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio is the ideal pairing, its citrusy notes complementing the briny flavors beautifully. A local New England craft beer or hard cider also makes a refreshing accompaniment.

Make-Ahead and Storage

This Whelk and Periwinkle Stew is the perfect make-ahead dish, as the flavors only deepen and meld together over time.

• Refrigerating: Allow the stew to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
• Freezing: For longer storage, let the stew cool completely, then portion it into freezer-safe containers or bags, leaving some headspace for expansion. It will keep well in the freezer for up to 3 months.
• Reheating: Gently reheat the stew on the stovetop or in the oven, adding a splash of broth or water if it has thickened too much.

With its timeless flavors and comforting warmth, this Whelk and Periwinkle Stew is a true taste of New England's rich maritime heritage, sure to transport you to the rugged coastlines and salty sea breezes with every savory bite.