Whelk and Stimpson’s Surf Clam salad with tarragon
- Ingredients
- 225 g (1/2 lb.) of Stimpson’s Surf Clams
- 225 g (1/2 lb.) of whelks
- 250 ml (1 cup) of chopped green peppers
- 125 ml (1/2 cup) of chopped red peppers
- 60 ml (4 tablespoons) of fresh tarragon, chopped
- 125 ml (1/4 cup) of lemon juice
- 125 ml (1/4 cup) of olive oil
- Salt and pepper to taste
- Preparation
- 1. Mix the Stimpson’s Surf Clams, whelks, peppers, onions and tarragon.
- 2. Refrigerate 3 hours.
- 3. Add the lemon juice and olive oil.
- 4. Season to taste.
- 5. Serve on a bed of lettuce.
- 6. Decorate with lemon slices and the feet of Stimpson’s Surf Clams.
Source: Radio Canada
Garlic whelks au gratin
- Ingredients
- 2 cans of whelks
- 4 tablespoons of garlic butter
- Shredded Mozzarella cheese
- Servings
- 4 portions
- Preparation
- 1. In 4 oven-safe snail dishes, add a whelk and garlic butter in each hole. Add the cheese as desired.
- 2. Bake in the over at 375°F until the cheese becomes golden brown.
