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Texas Periwinkle Soup is similar in taste to clam chowder and the recipe may be individualized to suit personal tastes. It is from Jamaica Beach, Texas, United States.
- 1 cup chicken stock
- 2 potatoes, diced
- ½ tsp tarragon
- 1 tsp paprika
- salt and pepper
- 2 onions, chopped
- 1 stalk celery, chopped
- 3 slices bacon, chopped
- ½ cup dry white wine
- 1 cup milk
- ¼ cup butter
- 1½ cup cleaned periwinkles
- ½ cup light cream
- pinch cayenne pepper
- In a large soup pot, heat chicken stock, potatoes, tarragon, paprika, salt & pepper. Melt butter in a skillet, and lightly sauté the cleaned Periwinkle meat (see below), onion, celery, and bacon.
- Add to stock mixture. Stir in wine and simmer until potatoes are cooked. Do not boil. Add milk and cream slowly, stirring constantly; do not boil or it will curdle. Add cayenne.
- To clean Periwinkles: take a sauce pan full of water and throw in a small amount of salt. Bring to a boil and toss in the snails. Let them simmer for a few minutes, remove and use a toothpick to pull the meat from the shells. The salt water serves to both shrink and toughen the meat, making it easier to remove. Don’t boil them too long or you will end up with a very tough and chewy meal.