Whelks were the Victorian equivalent of the donor kebab and our stocks are abundant. So why do we now export them all to the Far East? It's time, says Gareth May, for the Great British whelk revival ...

Many eat whelk in stir-fry with vegetables, on salads, sashimi-style, baked or in as a crispy fritter, golden brown right out of the frying pan. 302-537-1881, ext. 209.

The knobbed whelk is the state shell of New Jersey, but is not usually washed up on its beaches. “This is a huge fishery, so people get excited when they find these on the beach, said Lawless. “You ...

• You can eat channeled whelks but the muscular forr is tough and rubbery. Most people beat it or slice it very thin. It is the main ingredient in the Italian dish; scungili.

Whelk chowder? Last week I wrote ... That’s Tom Santaguida, a local lobsterman who is also a big fan of whelks. “I’ve been eating them for years,” he said, “and they’re really good.

Whelks, according to Lacasse, are like a cross between land snails, clams, and conch; they look like mini conches, with a spiral shell. ... Lacasse says he grew up eating snails, ...

For some reason I find myself eating lunch at the Whelk more regularly then dinner. The food is great both times of day, but the lunch crowd in more sedate.