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