Conch Chowder The Bahamas 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:

• In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
• In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
• Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
• Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.

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:

• 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.

Steps:

• 1. Place the carrots, potato, celery, ham, green pepper, and bay leaf in a large stockpot with the water and cook over medium heat for 10 to 15 minutes.
• 2. In a heavy skillet, heat the vegetable oil and brown the salt pork. Add the onion and cook until it is tender. Add the tomatoes and the tomato paste and cook for 5 minutes.
• 3. Place the onion, tomato, and pork mixture in the stockpot and add the conch. Bring to a boil.
• 4. Cook the chowder about 30 minutes or until the conch is done, stirring, and add the Worcestershire sauce, salt, and pepper and stir to ensure that it is well mixed.
• 5. Taste to verify the seasoning. Allow the conch chowder to sit for at least 15 minutes for the flavors to blend before serving.
• 6. The chowder may be served with a shot glass of rum at each place. Before eating, each diner pours the rum into the chowder. This is totally optional and the rum may be omitted.