Saturday, September 17, 2016

Periwinkle Soup

The northwest Indians said the "ocean rolls out the dinner table twice a day," observing that with each low tide an edible bounty was uncovered, free for the picking. For the kayaker, it's even simpler than that, with periwinkles presented at eye level at every turn. They're small size will make you work for your meal, but they're tasty, fresh, free, and just begging investigation.

I'm sure you can Google up 20 better recipes, but this is an easy one I always have the stuff for on board. Given the choice, potatoes and a chowder approach is better, and linguini is very nice.

  1. Collect a lot. Select the largest, about one cup/serving.
  2. Check that they are alive when you get back to the kitchen. Just spread them out thin in some seawater and watch for movement. Takes only a few minutes. Chop vegetables while you wait.
  3. Chop about 1/3 onion per serving. Season with cumin, pepper, curry, and ginger. I add 1/4 of the "chicken" flavor packet. Or what every you like.
  4. Boil the periwinkles in the shell for 5 minutes.
  5. Some say pick out the meat, but I find a nut cracker is faster. A water rinse (stir or shake the bowl) separates the shell bits that you missed.
  6. Simmer meat, vegetables and seasonings for 20 minutes.
  7. Add raman noodles for the last 3 minutes. 
Yummy, rather like mussels.  All summer I seem to bring food home from cruises, finding a good portion of what I eat.

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