One of the best ways to fight over fishing and keep the oceans healthy is to eat more periwinkles.  At least try them.

Santa Rosa Seafood has periwinkles.   Sure you say, I’ll try them what are they?

Periwinkles are one of the most overlooked and underrated members of the seafood family. They are called “the poor man’s escargot.” They make a great appetizer and it’s fun to master the technique of getting those little guys out of their shell. (read more)

The meat is high in protein, Omega 3 and low in fat; according to the USDA National Nutrient Database for Standard Reference, raw snails in general are about 80% water, 15% protein, and 1.4% fat.

How do you cook a periwinkle?

Peterson counsels you to wash the periwinkles in a colander under cold water as soon as you get them home, checking to see that their little doors are securely shut (a sign that they’re still alive). Smell any that don’t give evidence of being alive and toss them out unless they smell like the clean, briny sea. Cook them, oh, so briefly, because an overdone periwinkle will break apart when you try to get it out of its shell, causing untold frustration. Three minutes is the limit on cooking, he says, and the easiest method is to pop them in a pot of boiling water, spiced with a little cayenne pepper.

If you want to be fancy, Peterson suggests you poach them in a wide sauté pan in a little court bouillon, where the liquid comes only halfway up the shells of the beasts, spoon them into hot bowls, swirl a fair amount of butter into the court bouillion and pour it over the periwinkles. Serve with crusty bread, and be sure to pull off the operculum — the little doors — before you eat the periwinkles.


Is there a techique to eating’s Serious Eats take  ”

Periwinkles on the other hand, require little patience but a considerable amount of know-how. To eat a periwinkle, you must bring the opening of the shell to your lips and suck: not too forcefully like a vacuum but not too gently, either. At first you’ll receive a slight rush of the oceanic juices within, as sweet and as ambrosial as can be. While you’re sucking, lower the tip of your tongue to the opening of the shell and use just slightly more pressure to bring out the tip of the animal itself. The flesh will be stuck to a small, perfectly round piece of armor, the periwinkle’s last defense against the outside world. Find that circular piece of shell, and use a toothpick or the tip of a pointy chopstick to scoop out the meat. And there you have it: the somewhat complicated, though not time-consuming way of getting at periwinkle meat. Fear not if this sounds too tiresome. You’ll get it by the dozenth or so periwinkle.

Santa Rosa Seafood also has Ipswitch Clams an east coast clam We’d like to introduce you to a local New England delicacy… the world-famous Ipswich clam. In Ipswich’s wild and beautiful coastal areas, clammers dig them from the flats by hand using simply a clam rake and a strong back – just as they have for hundreds of years. These sweet softshell clams are beyond compare, traditionally steamed and served with their own clam broth. If you’ve never prepared this delicacy at home, it’s very easy. Try steaming your clams in white wine or beer for a different taste. Five pounds will serve two adults as an entree, four as an appetizer