BAHAMIAN CONCH CHOWDER
Steps:
- In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
- Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.
CARIBBEAN CONCH CHOWDER
Conch are readily available here, along with great big whelks, from the shrimpers who catch them in their nets. I love this chowder because it uses those, oh so hot & delicious, Caribbean hot peppers. This recipe is from www.globalgourmet.com.
Provided by Busters friend
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce 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 chile 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.
BAHAMIAN CONCH CHOWDER
Conchs are quite popular in South Florida, as most there come from the Bahamas, were they are plentiful. If you cannot get frozen conchs, chopped clams may be substituted. If using chopped clams, add them at the last moment to keep them tender. The chowder is chunky, spicy, and robust with flavor - goes great with toasted bread rounds. Found recipe in, "The Whole Foods Market Cookbook."
Provided by Virginia Cherry Blo
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 185.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 29.5, Sodium 381.1, Carbohydrate 25, Fiber 3.9, Sugar 8, Protein 14.7
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