Conch Chowder

Did a search here looking for a good conch chowder recipe, but didn't find any. Does anyone have one they would like to share? I know I can Google one, but would rather have a tried and true one.
Thanks
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Replies

  • Sauce340Sauce340 Posts: 22 Greenhorn
    You can take a good manhattan clam chowder recipe and substitute conch. plus some extra red pepper for the bite.
  • SmudgeSmudge Posts: 32 Deckhand
    ngredients:

    4 large diced tomatoes
    1 medium diced onion
    6 small minced green onions
    2 cloves of fresh minced garlic
    2 stalks diced celery
    2 large diced carrots
    1 chopped red bell pepper
    1 medium diced potato
    6-8 sprigs of chopped parsley
    4 sprigs fresh tyme
    1/4-1/2 teaspoon of ground allspice
    3 bay leaves
    1 (16-ounce) can clam juice
    2 T. fresh lemon juice (or to flavor)
    2 cups cold water
    1 pound cleaned and chopped conch meat
    3 slices of crisp bacon
    1/4 cup of white wine
    Juice of 1 fresh lime
    salt and pepper to taste
    For some additional heat and Spice, try the following: 1/4 teaspoon crushed red chili flakes, or Cayenne pepper to taste, 1 jalapeno or habenero pepper, seeded and diced!
    Preparation:

    In a large pot or stock pot, cook the bacon over medium heat until browned, approximately 5 minutes.

    Remove the bacon, leave the grease.

    Using a piece of cheesecloth, capture the allspice, bay leaves, and thyme. Tie cheesecloth closed with string.

    Add the onions, celery, carrots, potatoes, parsley, and bell peppers and cook over medium-high heat until soft, 4-5 minutes. (stirring occasionally)

    Add the hot pepper and garlic and cook for about a minute.

    Add the diced tomatoes and cook for 2 minutes while stirring.

    Add the clam juice, the water, the potatoes and bring to a boil.

    Add the cheesecloth with spices, reduce the heat, and simmer, stirring occasionally, for 25 to 30 minutes.

    Add the conch and cook until the meat is tender, about another 20 to 25 minutes minutes.

    Remove pot from the heat and discard the cheesecloth with spices.

    Add the lime juice and parsley, stir to combine, and adjust the seasoning to taste.

    Serve hot!
  • Buccanr1Buccanr1 Posts: 437 Deckhand
    Our housekeeper in the Bahamas makes it and starts with a can of alphabet soup! Its amazing, they use a little of this and a little of that since ingredients are not always available.

    Ive made it a few different ways and always seems to come out basically the same.

    Make sure you grind the conch instead of chopping it though. To me it makes all the difference.
  • Baits OutBaits Out Posts: 12,323 AG
    Did a search here looking for a good conch chowder recipe, but didn't find any. Does anyone have one they would like to share? I know I can Google one, but would rather have a tried and true one.
    Thanks

    Your post really struck home since I L-O-V-E conch chowder.

    Truth be told in my old age, I rarely go to all the trouble of making it except for a large family gathering -- would rather go to a restaurant. One of the main ways I judge SE Florida seafood restaurants is by how well they do conch chowder. Best I have found so far (30 year search) is Conchy Joe’s in Jensen Beach and Snappers in Key Largo. My guess is that most restaurants in the lower Keys all seem to buy pre-made from the same mediocre source.

    Following is the best of several recipes I have found (forgot where?):

    Enjoy!

    CARIBBEAN Conch Chowder

    1 lb conch, trimmed, tenderized
    3 T strained lime juice
    5 T tomato paste
    4 strips bacon, chopped
    3 T olive oil
    1 onion, finely chopped
    3 ribs celery, finely chopped
    4 cloves garlic, minced
    1 green bell pepper, seeded, finely chopped
    1 chile pepper, seeded, finely chopped
    4 tomatoes, seeded, chopped
    1/4 C rum
    1 lb potatoes, peeled, diced
    1 bay leaf
    1 t dried thyme
    1 t Tabasco sauce
    1/4 C chopped fresh cilantro

    Cut the conch into ½-inch pieces and place in a bowl.

    Add the lime juice and tomato paste and mix well. Set aside to marinate.

    Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat.

    Add the olive oil, onion, celery, garlic, green pepper, and chili pepper.

    Cook over medium-low heat until very lightly browned.

    Add the tomatoes and cook for 1 minute.

    Add the rum, potatoes, conch mixture, bay leaf, and thyme.

    Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.

    Discard bay leaf.

    Stir in the Tabasco sauce and season with salt and pepper to taste.

    To serve, sprinkle with fresh cilantro.

    A bottle of sherry on the table is mandatory!



    :grin

    A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
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