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
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