Conch chowder
1 1/2 gallon
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | pounds | Bacon; chopped |
½ | medium | Onion; diced |
½ | Stalk celery; diced | |
½ | teaspoon | Garlic; minced |
½ | can | (#10) diced tomatoes |
½ | can | (46 oz) tomato juice |
2 | tablespoons | Tomato paste (to thicken) |
1 | Green pepper; diced | |
1½ | gallon | Fish stock or clam juice |
1 | Potato; peeled and diced | |
½ | cup | Sherry |
2½ | pounds | Conch or clams |
1 | Bay leaf | |
1 | teaspoon | Fresh thyme |
½ | teaspoon | Oregano |
Salt and pepper to taste |
Directions
Cook conch in 1½ gallons stock until tender. Remove conch from stock and chop fine. Strain stock and set aside.
In a separate pan render bacon, then add vegetables; cook until soft.
Now add enough flour (3 to 4 tablespoons) to soak up the bacon fat.
Add all the other ingredients, except the potato; simmer for approximately 1 hour, add the diced potato and simmer for 1 more hour.
Submitted By DIANE LAZARUS On 01-13-95
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