Matt,
Both Busycon and Busycotypus together are found pre-shucked in fish markets in NYC.  Less commonly the live animal is available, but generally the shells are badly chipped.  People who buy them sometimes shuck them on the spot, with a hammer...  If labeled, they go under the Italian name of 'scungille'.  They do not come with recipes.
Allen Aigen
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-- Matt Blaine <[log in to unmask]> wrote:

<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />Just wondering what the <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Rhode Island shuckers use the Busycotupus canalicutatus (Iinneus, 1758) for. I am guessing that it is used for some kind of Rhode Island Conch Chowder. Any ideas>
Matt