Periwinkle Stew

Momma used to talk about Periwinkle Stew on a regular basis when we moved to Daytona in the late seventies. I thought she was kidding me when she told me all you need is to go the beach during February and bring a cullender to scoop up the periwinkles. Turns out the periwinkles were tiny clams that can be found bubbling beneath the shoreline, percolating air pockets through the sand.

This recipe comes from her generation as I expect it was easy enough to harvest in times of want during the depression. Reminiscent of clam chowder, it takes work....but it's fun work. You've got to gather a couple of pounds or more of the tinny guys at the beach, boil them to get the shells to open, strain with cheese cloth to separate the sand and separate the meat from the hull.

But just know this:

You'll never get ALL the sand out of the stew. That's all part of the fun!

Directions

Not much to explain here other than you can use as many or as little of the periwinkle meat as you like. The trick is to use the rule of thumb you would use when it comes to oysters and clams...do not use them if the shells are not closed shut. The only exception to this would be if they are cold (you put them in the refrigerator) or you store them in salt water, then they might crack open to purge themselves. NEVER USE FRESH WATER TO PURGE THE YUK OUT OF SHELL FISH LIKE OYSTERS OR CLAMS!!

In a large covered pot cook the periwinkles to a boil in salted water until they open wide and strain through cheese cloth. Reserve the salt water. Separate the meat from the hulls and discard the shells. Inspect the salt water for sand. Soak the periwinkles meat again to repeat straining through cheese cloth. Look at the remnant. If sand is still apparent, do one more cycle.

From this point you are ready to break out a separate skillet and add the oil on a medium heat.

Crush and mince the garlic and set aside.

Dice the celery, onion and green pepper.

Saute celery, onion and green pepper in the oil. Once translucent, turn of heat and remove skillet from the burner. Add to the garlic and let them sweat with the onion,celery and green pepper.

Crank up the periwinkles in the salt water pot and add skillet concoction along with the tomato, oregano and bay leaf. After, add vinegar. Cube the potatoes and add.

Be prepared to have a gritty treat and enjoy this family folklore.