By Annelise McAuliffe
Originally calling the North American East Coast home, the Atlantic Limpet latched onto US military vessels and traveled all the way to France’s coastline for D-Day in 1944. With a desired ecosystem and no predators along the Brittany and Normandy water, the shellfish continued to successfully establish themselves and multiply. In just a short time the Limpet has managed to increase its numbers to millions of tons, even present in oyster habitats.
With a call from consumers for sustainable seafood and cuisine practices, it only made sense to pursue the harvest of these abundant creatures. One of France’s seafood distributors set out to learn the best way to open the shellfish and distribute them effectively to the plate. Because of their unique, curved shell the French had to come up with a way to accomplish cold-shelling of the Limpet.
Today, the Atlantic Limpet has made its way around the world, but this time on the inside of boats and into kitchens. With harvesting regulations in place, this newly consumed shellfish will be protected, controlled, and be allowed to thrive and keep their numbers up as a species. Over-fishing and over-crowding from the Limpet has threatened the desired populations of oysters. However, with recent fishing of the Limpet in the last five years, the oysters will have more space to restock.
So how does the Atlantic Limpet taste? At the end of the day, no matter how sustainable a food may be, if it doesn’t taste good it won’t be eaten. However, this shellfish has an abundance of delicious flavor. Japanese chefs have begun to see the fish as a beautiful vessel of full-tasting umami, one of the five basic flavors. Chef Tanaka of the Philadelphia restaurant Zama even serves the Limpet with a sushi roll. Chef Emmett McDonough, who uses the Limpet in his chowder soup, describes the flavor as being a combination of a clam, conch, and a mushroom.
We can’t help but imagine the mussel-like shellfish on pizza, deep-fried in tempura, stirred into risotto, enjoyed raw, or sautéed and added to a cream pasta sauce. Enjoy the shellfish with a glass of still or sparkling white wine.
Try Chef Emmett McDonough’s recipe for New England Clam Chowder.
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From North America to France: The Tale of the Atlantic Limpet
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Pescatarian, Omnivore
Description
A twist on clam chowder, this recipe uses Atlantic limpets for a unique seafood experience. Creamy, rich, and perfect for a chilly evening.
Ingredients
- 2 strips diced bacon
- 2 tbsp sliced garlic
- 5 sprigs thyme
- 1/4 cup butter
- 1 cups (237 ml) diced onion
- 1 cups (237 ml) diced celery
- 1/2 cup flour
- 2 cups (473 ml) clam or limpet broth
- 1 cups (237 ml) whole milk
- 2 cups (473 ml) heavy cream
- 1 lbs (454 g) Limpets
- Salt & white pepper
- 2 cups (473 ml) diced, cooked potatoes
- 1 lemon zest
- Micro-greens
- Chili oil
- Shrimp
- Potato puree
Instructions
- Over medium heat, cook the bacon in a medium-sized pot for about 10 minutes.
- Remove the bacon and add garlic to the bacon grease.
- After 3 minutes, add butter, thyme, onion, celery, and leeks.
- Sweat for 15 minutes until tender and translucent.
- Add flour and stir lightly, cooking for 2-3 minutes to cook out the raw flour taste.
- Add clam/limpet broth and stir until combined.
- Add milk and cream, stirring at a simmer.
- Season with salt, white pepper, and lemon zest.
- When the soup is seasoned and has a creamy, slightly thick consistency, add limpets and potatoes.
- Add bacon if desired; otherwise, serve and enjoy.
- For the Limpet Clam Broth:
- Place 2 dozen little neck clams and 1 lb limpets in a buttered pot with garlic, 1/4 cup white wine, and 1.5 quarts of water.
- Cover the pot and lightly steam the clams.
- Strain and reserve the broth.
- Garnish with micro-greens, chili oil, shrimp, and potato puree.
Notes
- For a richer flavor, use homemade limpet broth instead of store-bought.
- If limpets are unavailable, substitute with clams or mussels for a similar taste and texture.
- To make this chowder ahead of time, prepare up to the point of adding the limpets and potatoes, then reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
What are Atlantic limpets and how are they typically prepared?
Limpets are small, cone-shaped shellfish that cling to coastal rocks. They are commonly cooked on a hot grill or griddle in their shells with butter, garlic, and lemon, which is the traditional preparation in places like the Azores and the Canary Islands.
Are limpets available outside of coastal regions?
Fresh limpets are hard to find far from the coast, but some specialty fishmongers and online suppliers carry them. In North America they are less common than in European coastal markets.
How do you know when a limpet is cooked through?
Limpets are ready when the meat pulls away from the shell and the liquid in the shell is bubbling. Overcooking makes them tough and rubbery, so the cooking time is short, usually just a few minutes over high heat.
