Bahamian conch chowder
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Jalapeno | |
| ½ | Red pepper | |
| ½ | Green pepper | |
| ½ | Spanish onion | |
| 1 | Potato | |
| 1 | pounds | Ground conch |
| 2 | Diced roma tomatoes | |
| ½ | cup | Dry sack sherry |
| 3 | ounces | Clam base or clam juice |
| 8 | Sprigs fresh thyme; stemmed | |
| 1 | Bay leaf | |
| ½ | tablespoon | Black pepper |
Directions
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