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Bahamian Conch Chowder

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  • 1/2 Jalapeno
  • 1/2 Red pepper
  • 1/2 Green pepper
  • 1/2 Spanish onion
  • 1 Potato
  • 1 lb Ground conch
  • 2 Diced roma tomatoes
  • 1/2 c Dry sack sherry
  • 3 oz Clam base or clam juice
  • 8 Sprigs fresh thyme; stemmed
  • 1 Bay leaf
  • 1/2 tb Black pepper


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 <> on Mar 7, 1998