Bahamian conch chowder

Yield: 8 Servings

Measure Ingredient
½ \N Jalapeno
½ \N Red pepper
½ \N Green pepper
½ \N Spanish onion
1 \N Potato
1 pounds Ground conch
2 \N Diced roma tomatoes
½ cup Dry sack sherry
3 ounces Clam base or clam juice
8 \N Sprigs fresh thyme; stemmed
1 \N Bay leaf
½ tablespoon Black pepper

Boil potatoes until al dente. Reserve water. Sweat vegetables until tender.

Add conch and saute 10 minutes. Deglaze with sherry, clam base, and seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid.

Bring to a boil and remove from heat. To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary. Note: Heat Scale: Mild busted by Suzanne

Recipe by: Chile Pepper Magazine 10/97 Posted to recipelu-digest by SKnight436<SKnight436@...> on Mar 7, 1998

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