Whelks A Holiday Tradition

Whelks are normally not part of the greater holiday table. Yet they can be a  different addition to a meal, whether formal or informal. These sea snails can be eaten either with a delicate or hearty sauce and a great introduction to traditional holiday  seafood dishes .Seafood lovers will adore them ,Even those who are iffy  will come to appreciate their delicate briny taste and texture.

Whelks were the big topic of an article in today's New York Times Dining section. Florence Fabricant,a Dining regular contributed this piece , full of ideas and recipes. They're becoming popular again thanks to oyster farmers growing them for variety.  The sea snails are already a popular Christmas Eve dish with southern Italians. This is scungille, served always  as part of the thirteen fish dinner on that day. It's made with a peppery tomato sauce and then served with pasta., usually spaghetti.They come either big or small, however the larger whelks tend to be pinker in color and chewier.

What else can you make with whelks besides scungille. Since they are snails, they can be served with a garlic laced butter and parsley sauce as a starter. Ms. Fabricant also gives a whelk chowder recipe that's sort of reminiscent of New England clam chowder. Here the sea sails are mixed with bouquet garni along with potatoes and milk in a creamy soup, perfect for winter days, Whelks are big in England where they're simply boiled and eaten with bread and butter. However a better way would be with a garlicky butter sauce an crusty French or Italian bread for dipping.

Whelks are a holiday dish  that can be served a variety of ways. Try them as scungille in a peppery tomato sauce or with a delicate butter and parsley broth. You can also add them to a chowder or just have them plain with bread and butter, English style, Enjoy these treats from the sea any delicious way.