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Whelk and Stimpson’s Surf Clam salad with tarragon

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
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

2 cans of whelks
4 tablespoons of garlic butter
Shredded Mozzarella cheese
4 portions
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.