Rbs Conch Chowder
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 lb conch (thawed and cleaned)
- 4 slices bacon, crumbled
- 1 medium onion, chopped
- 1⁄3 cup carrot, diced
- 1⁄3 cup celery, diced
- 2 medium potatoes, diced
- 1 (15 ounce) can diced tomatoes (Hunts)
- 1⁄3 cup frozen corn kernels
- 3 cups water
- 1⁄2 cup dry sherry
- 1 (6 1/2 ounce) can minced clams
- 1 (8 ounce) bottle clam juice
- 1 teaspoon garlic (minced)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon hot sauce (or to taste)
directions
- Thaw and tenderize conch with a tenderizing mallet until it starts to fall apart, then chop into pea sized pieces. (Don't skip this step. Conch is basically a white piece of rubber).
- Saute the 4 strips of bacon to render the fat out, then remove and crumble the bacon and set it aside, reserving the bacon fat.
- In a 4 quart sauce pan, add bacon fat onions, garlic, carrots, conch, and celery. Saute until tender but dont alow the mixture to brown.
- Add clams, water, clam juice, diced tomatoes, spices, wine, hot sauce and diced potatoes. Bring to a boil for 5 minutes, reduce heat to a simmer and cook until potatoes are tender (about 30 minutes).
- Add frozen corn niblets and simmer 15 minutes longer.
- Reduce heat further to "keep warm", add crumbled bacon, cover and allow the flavors to meld for another 30 minutes.
- Serve with saltines or oyster crackers.
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RECIPE SUBMITTED BY
AKA "Gadget Man" (known for having a host of small kitchen appliances and other gadgets.)
No formal cooking training, but a pretty good cook..
One of the benefits of being an engineer is that you tend to apply the principles to everything in life.. Even Cooking :)