The journey of this recipe began with the familiar comfort of a classic soup. Meet Whelk Chowder – it’s not your everyday seafood dish. This unique take on a traditional clam chowder is simple to make and full of flavor.

Before we get into the recipe, let’s meet its creator. Valdor, Quebec is where Mael calls home. Back in the day, her mom used to whip up a mean clam chowder but Mael had never been a fan of clams so when she got older, she decided to put her own spin on things. Armed with a craving for that familiar taste and a bit of curiosity, she decided to swap out clams for whelks. And oh boy, was that a game-changer!

Now, if you’re scratching your head wondering what on earth a whelk is, you’re not alone. These snail-like creatures are a bit of a mystery to many. With a texture that’s chewier than gummy candy and a flavor that’s out of this world, whelks bring a whole new dimension to a classic chowder.

Now let’s get to the recipe. Dice the onion and potato and chop the whelks into bite-sized pieces. Sauté the onion until translucent, then add the clam juice, whelks, water, dashi, fish sauce and potatoes. Let it all simmer until the potatoes are just about ready. Toss in some corn for a pop of sweetness and thicken things up with a cornstarch slurry until you reach your desired consistency. I like mine very thick. Finish it off with a sprinkle of pepper and heavy cream. Garnish with some parsley if you’re feeling a bit extra.

This chowder is fabulous! A bowlful of coziness that will warm you up from the inside out. I would recommend it to anybody if you like a homemade chowder. Whelks? Who knew? Good job, Mael.