Conch Chowder Recipe

Sort of a blend of Bahamian and South Florida culture, this is a wonderful Conch recipe.

Robust and full of flavor, it's a great choice for friends and family. If you want more spice, experiment with the chili flakes, cayenne pepper, jalepeno peppers or habenero peppers!

For us, this chowder works as a cousre to serve with dinner, or it just works as dinner. Very flexible, it goes with just about any seafood served as a main course.

As with all recipes, change the amounts to suit your personal taste!

This chowder is a favorite around here. Try it at your next get together!

Ingredients:

• 4 large diced tomatoes
• 1 medium diced onion
• 6 small minced green onions
• 2 cloves of fresh minced garlic
• 2 stalks diced celery
• 2 large diced carrots
• 1 chopped red bell pepper
• 1 medium diced potato
• 6-8 sprigs of chopped parsley
• 4 sprigs fresh tyme
• 1/4-1/2 teaspoon of ground allspice
• 3 bay leaves
• 1 (16-ounce) can clam juice
• 2 T. fresh lemon juice (or to flavor)
• 2 cups cold water
• 1 pound cleaned and chopped conch meat
• 3 slices of crisp bacon
• 1/4 cup of white wine
• Juice of 1 fresh lime
• salt and pepper to taste

For some additional heat and Spice, try the following: 1/4 teaspoon crushed red chili flakes, or Cayenne pepper to taste, 1 jalapeno or habenero pepper, seeded and diced!

Preparation:

In a large pot or stock pot, cook the bacon over medium heat until browned, approximately 5 minutes.

Remove the bacon, leave the grease.

Using a piece of cheesecloth, capture the allspice, bay leaves, and thyme. Tie cheesecloth closed with string.

Add the onions, celery, carrots, potatoes, parsley, and bell peppers and cook over medium-high heat until soft, 4-5 minutes. (stirring occasionally)

Add the hot pepper and garlic and cook for about a minute.

Add the diced tomatoes and cook for 2 minutes while stirring.

Add the clam juice, the water, the potatoes and bring to a boil.

Add the cheesecloth with spices, reduce the heat, and simmer, stirring occasionally, for 25 to 30 minutes.

Add the conch and cook until the meat is tender, about another 20 to 25 minutes minutes.

Remove pot from the heat and discard the cheesecloth with spices.

Add the lime juice and parsley, stir to combine, and adjust the seasoning to taste.

Serve hot!

Pairing:

Excellent with ice tea or cold Kalik!