sand is used for building 

 material, and some ancient 

 Spanish forts in Florida at- 

 test to its invincibility. 



The final and possibly 

 the greatest joy in Donax 

 has to be cooked out of it. 

 One book recommends us- 

 ing 6 quarts of coquina to 

 make a quart of broth. A 

 chef at the Waldorf made some for a select dinner party once and 

 estimated the cost at over a dollar a bowl. 



This price means it's probably cheaper to catch your own. 

 There are several methods. One is to stand in the surf, wait for a 

 wave to break, and pounce. You can get up to a dozen if you're 

 fast, and it gives the little beast a sporting chance to hide. 



One person was inspired to invent a scoop for getting Donax 

 in decent amounts. He stretched No. 4 hardware cloth on a 

 wooden frame that resembled a dustpan, and scooped away when 

 the wave was receding. Part of coquina-catching gear is a dish- 

 pan with some sea water to keep them happy while you hunt. 



At home, rinse the shells in clear water and never mind the 

 sand. Nearly cover them with cold water and bring the pot to 

 a simmer, stirring once in a while. After 5 minutes drain the 

 broth off the top. Serve it hot or ice-cold, always with a few 

 shells in the cup for effect. 



Their beauty is muted somewhat by heat, but they are still 

 lovely to behold. The soup 

 is wonderful to drink a lit- 

 tle like clam chowder but 

 more delicate. Call it peri- 

 winkle broth or nectar of 

 the sea, or whatever you 

 like. When Donax has made 

 the supreme sacrifice in your 

 kitchen, you'll pat your 

 stomach with satisfaction. 



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