Conch chowder

Yield: 1 1/2 gallon

Measure Ingredient
½ pounds Bacon; chopped
½ medium Onion; diced
½ \N 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 \N Green pepper; diced
1½ gallon Fish stock or clam juice
1 \N Potato; peeled and diced
½ cup Sherry
2½ pounds Conch or clams
1 \N Bay leaf
1 teaspoon Fresh thyme
½ teaspoon Oregano
\N \N Salt and pepper to taste

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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