Peconic Bay Purveyors

We offer the freshest live northern conch available, guaranteed. Our product is direct off the boat and shipped as soon as it has cooled to shipping temperature, directly to your kitchen at home or in the restaurant. Free 2-day shipping is included with your purchase. Same day shipping is guaranteed on orders placed before noon (M-F). Overnight shipping is available at additional costs. Typical yield of our conchs is 32-38% depending on your cooking method and time. A 5lb ord...er will feed a party of 4-6, while our 20lb package is great for restaurants that want to run a special or make a good size batch of scungilli salad or sauce. This is absolutely the freshest and highest quality live Northern Channeled Whelk you will find. Join the 'Trap To Table' revolution and put conch on the menu or table today.

Whelk Fritter Recipe: Ingredients (Get your Whelks from Carlson Seafood)... Lots of northern channeled whelks (10 large, or 20 small) 1 celery stalk, chopped 1 carrot, chopped 1 bay leaf 3 slices of bacon 1 onion, chopped 2 eggs 1 cup panko bread crumbs garlic (to taste) parsley (to taste) salt and pepper (to taste) Vegetable oil for frying Preparation 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 of vegetable oil, over medium-high heat. Fry until golden, flipping once to make sure both sides cook.