Lightning Whelk Fritters on the Northern Gulf of Mexico
Carla S. Hadden
I specialize in the study of animal remains from archaeological sites. I work along the northern coast of the Gulf of Mexico, primarily studying Native American shell heaps (middens). Most shell middens in the area contain oysters, and lots of them, but a few sites are dominated by large marine snails like whelks and conchs.
While on a dig on the northwestern coast of Florida, my crew and I would go out every evening after our field work to collect live shellfish from the bay. We were studying modern shellfish biology and geochemistry to better interpret our archaeological assemblages.
Lightning whelks (Busycon sinistrum) were some of the dominant animals in the shell middens in this area, although they are seldom eaten today. Their shells were also valued for symbolic and ceremonial purposes across eastern North America during prehistoric times. Lighting whelk shells from the Gulf of Mexico are found in archaeological contexts such as burials hundreds of kilometers inland from their coastal origin.
We ended up with lots of live lightning whelks. We needed to study their shells for science, and rather than waste the meat, we decided to transform them into crispy little balls of goodness that even squeamish eaters would enjoy.
I modified the following recipe from
Lots of lightning whelks (10 large, or 20 small)
1 celery stalk, chopped
1 carrot, chopped
1 bay leaf
3 slices of bacon
1 onion, chopped
1 cup panko bread crumbs
garlic (to taste)
parsley (to taste)
salt and pepper (to taste)
Vegetable oil for frying
Scrub the whelk shells to remove algae. Put whelks in large pan, cover with cool water, add the carrot, celery and bay leaf, and bring to a boil. Reduce heat to a simmer and cook for, I dunno, 10 minutes. Less if you are using small whelks. Remove the whelks with a slotted spoon and allow to cool. Discard the water.
Remove the meat by pulling on the operculum (the little cap they use to close themselves into their shells), using a twisting motion to pull it out without ripping it. Peel the operculum away from the foot, and cut away any icky bits (digestive tract, etc.). Chop the whelks finely.
Fry the bacon until it is cooked, but not too crispy. Set aside the bacon to cool, and fry the onion in the bacon grease until it is translucent. Set aside to cool.
Chop the bacon. Combine the bacon, whelks, onion, bread crumbs, garlic, parsley, salt, pepper, and whatever other seasons you choose. Beat eggs and combine with bacon/whelk mixture using your hands. Make sure it is evenly distributed.
Form the mixture into little balls and flatten into patties. If the mixture is too wet, add more breadcrumbs. Too dry? Add a little more egg.
Fry your fritter patties in about ½” of vegetable oil, over medium-high heat. Fry until golden, flipping once to make sure both sides cook.