Conch Chowder

ellie_'s Note:

I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 6-8

Yield: 4.0 quarts ...

• 8 cups water
• 2 cups conch, pounded with a mallet to tenderize and chopped into small pieces (3/4 - 1 pound, may substitute large shelled clams)
• 2 tablespoons shortening (Crisco) or 2 tablespoons bacon fat
• 2 cups onions, chopped
• 2 cups celery, chopped
• 1 cup green pepper, chopped
• 1 cup carrot, chopped
• 1 garlic clove, minced
• 3 quarts water
• 4 potatoes, peeled and diced (4 cups)
• 1 (10 ounce) can tomato puree
• 1 (6 ounce) can tomato paste
• 3 tablespoons fresh oregano, minced (or 1 tablespoon dried)
• 3 tablespoons fresh basil, minced (or 1 tablespoon dried)
• 2 bay leaves
• hot pepper sauce
• salt
• pepper

Directions:

1. In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
2. 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.
3. 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.
4. 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.

Reviews

[Wing-Man]

This was a great chowder/soup. I used canned clams with great results. Excluding the clams I think this would make a great base for many soups. I added about 2 cups of seafood stock in place of some of the water. Thanks for posting.

[Chef PotPie]

I used razor clams for this recipe, I can't even begin to imagine where I could get conch up here! We have decided we are more partial to a white creamy sauce New England style for chowder, which is not to say this recipe is not very good! The tomato broth was thick and very flavorful, and I will use it again in other recipes. (After reading the recipe, and while making it, I realized the 3 quarts of water is really 3 cups of water.) The hot sauce gave a nice kick to the soup. We thought the tomato base of the soup, yummy as it was, covered the delicate taste of the clams. All in all this soup was very good!