Conch chowder #2

Yield: 8 Servings

Measure Ingredient
¼ pounds Salt pork
2 mediums Onions; chopped
4 \N Cloves garlic; crushed
1 \N Green pepper; chopped
1 can (1-lb) tomatoes
1 can (6-oz) tomato paste
2 quarts Hot water
1 teaspoon Poultry seasoning
8 larges Conchs
1 tablespoon Vinegar
\N \N Salt and pepper; to taste
1 tablespoon Oregano
4 \N Bay leaves
2 tablespoons Favorite barbecue sauce
9 mediums Potatoes; peeled and sliced

From: Aunt Salli <honn@...>

Date: Wed, 01 May 1996 13:20:37 -0400 Recipe By: Famous Florida Recipes (1972) Dice the salt pork and fry in a large pot. Add the onions, garlic and green pepper. Cook until tender but not browned. Add the tomatoes, tomato paste, hot water and poultry seasoning. Cook over low heat while preparing conch.

Pound the conchs with a small mallet to break up the tough tissue. Chop coarsely and add to the chowder. Bring to a boil. Add the vinegar, salt and pepper, oregano, bay leaves and the barbecue sauce. Bring to a boil again, cover, turn heat to low and simmer 2 hours. Add potatoes and simmer until potatoes are tender, about 20 minutes. Makes 8 generous servings.




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