Bahamian Conch Chowder Recipes

Steps:

• Crank conch through the medium cutter of a meat grinder. Alternately, cut conch into chunks and then pulse it in a food processor until it's cut into small pieces. Put conch into a bowl and stir in the lime juice and 1/2 teaspoon salt. Set aside to marinate. Saute bacon and add onions, garlic, potatoes, and carrots. Add the conch and stir-fry a few minutes. Add water and bouillon. Simmer one hour or pressure cook 15 minutes. Add salt and black pepper to taste, parsley, and wine. Add milk before serving.

Steps:

• Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.
• Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.
• If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.
• If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.

Steps:

• Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• In a large saucepan , medium heat, saute' the onion, celery, carrots, red or green pepper, potato, thyme, red pepper flakes, allspice, garlic, and bay leaves for 5 minutes or more in olive oil until they begin to soften. Add the tomatoes, clam juice, and broth. Heat to boiling, then reduce to simmer. Add conch and simmer for 35 minutes, uncovered. Add vinegar, parsley, scallions, salt, and pepper. Simmer for 5 minutes.

Steps:

• Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
• Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.