Slow cooking is the way to go with fresh whelk, says Chef Taibe. Simmering them helps to break down the protein and create a tender, meaty bite. When introducing an unexpected ingredient such as whelk to your guests, he adds, pair it with a delicious, more accessible food like these roasted potatoes.  If whelk isn’t available in your area, you can substitute quahogs.

Use early season vegetables, if possible—their natural sweetness blossoms when roasted at high heat. The saltiness of the fermented black beans, the acidity of the lime and sour cream, and the brightness of fresh mint balance the sweet flavor of the vegetables. Toasted sesame seeds supply a nice crunch.