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

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)

Ingredients Nutrition


  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.


Most Helpful

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.

Wing-Man April 03, 2009

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!

Chef PotPie September 28, 2006

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