Trochus Chowder

The meat of the foot muscle of the trochus or top shell is comparable in flavor to conch or abalone, as well as clam and mussels; indeed, most recipes are interchangeable between and among these meats.

Because the foot meat is exclusively musculature it can be tough, particularly in larger shells. So I prefer to cook shells with a maximum diameter of 2½ inches. Trochus are generally boiled first in order to extract the creature. However, if overcooked, the meat becomes extremely lea