CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

Bahamian Conch Chowder


Home | Recipes | B

Ingredients:

  • 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

Directions:

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 <SKnight436@aol.com> on Mar 7, 1998