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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Fish       Region : Southeast ~ Prairie       Rating : 3
Seminole Coquinas Stew

Contributor : Seawind

Tribal Affiliation : Seminole

Orgin of Recipe : A friend in Florida

Type of Dish : Today's Native Dishes

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Ingredients

  • 1 quart of freshly dig coquinas
  • 2 cups of light cream or milk
  • 1 large yellow onion
  • 2 cups chopped boiled potatoes
  • 1 cup of chopped up fatback
  • Salt and pepper to taste
  • Large stock pot
  • 1 cup of white cornmeal
  • Saucepan

Directions

Wash the coquinas very very well. Place in the pot and cover with fresh water. Sprinkle with the corn meal. Let soak over night in the refrigerator. The coquinas will clean the grit out of themselves with the meal. Dump the water, meal, and wash well again. Bring a quart of water to a full boil and drop in the coquinas. Boil just until the shells open. Remove the meat and discard the shells. You may get about 1-2 cups of meat. Fry the fatback in the saucepan and remove. Add the onion and cook until clear. Lower heat, add cream/milk, salt and pepper and simmer gently. Add the coquinas and heat through. Don't over cook or scald the milk.Serve with crackers or fry bread. By the way, coquinas are those tiny little clams in colorful shells that burrow into the sand as the ocean waves roll over them. Fun to catch, hard work to get out of the shell, but good to eat.

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