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4 Stir In Parsley And Heavy Cream If Using Serve Hot
3 Add White Wine Chicken Broth Thyme Salt And Pepper Bring To A Boil Then Reduce Heat To Low And Simmer For 30 Minutes Or Until Whelks And Periwinkles Are Tender
2 Add Whelks And Periwinkles To The Pot Cook For 5 Minutes Stirring Occasionally
1 Heat Olive Oil In A Large Pot Over Medium Heat Add Onion Carrots Celery And Garlic Cook Until Softened About 5 Minutes
Instructions
12 Cup Heavy Cream Optional
14 Teaspoon Black Pepper
12 Teaspoon Salt
1 Teaspoon Dried Thyme
2 Cups Chicken Broth
12 Cup White Wine
14 Cup Olive Oil
12 Cup Chopped Fresh Parsley
4 Cloves Garlic Minced
2 Celery Stalks Chopped
2 Carrots Chopped
1 Onion Chopped
1 Pound Periwinkles Cleaned And Chopped
1 Pound Whelks Cleaned And Chopped
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