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See Also Article on Conch
CONCH CHOWDER
Yield: 3 Quarts
1 Quart Fish Stock or Clam Juice
1 Pound Potatoes -- diced
1 Whole Yellow Onion -- chopped
1/3 Pound Celery -- chopped
1 Large Carrot -- chopped
1 Tablespoon Garlic -- minced
1 Pound Conch -- ground
4 Tablespoons Butter
1 Can (3 1/2 Cups) Diced Tomatoes
1 Teaspoon Old Bay Seafood Seasoning
1/2 Teaspoon Thyme
1/2 Teaspoon Oregano
1 Key Lime -- juice from
1 Pinch Cayenne Pepper
1/4 Teaspoon White Pepper
1/4 Teaspoon Black Pepper
1 Tablespoon Parsley -- chopped
Salt -- to taste
Cook Potatoes in Fish Stock until potatoes are barely done.
Sauté Vegetables and Conch in Butter.
Combine Potatoes & Stock, sautéed Vegetables & Conch with remaining ingredients.
Bring to a boil, and simmer for 30 minutes.
Adjust seasonings, adding some Tobasco if desired.
Serving Ideas: Serve with a TB of sherry in each bowl.
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