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    You are in: Home / Recipes / Rbs Conch Chowder Recipe
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    Rbs Conch Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    KitchenHacker's Note:

    Most (legal) conch are found frozen at your fish monger. I use about a pound of conch and supplement it with a can of minced clams. If you can't get conch, use all clams and turn it into clam chowder. That works too.

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    Units: US | Metric


    1. 1
      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).
    2. 2
      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.
    3. 3
      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.
    4. 4
      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).
    5. 5
      Add frozen corn niblets and simmer 15 minutes longer.
    6. 6
      Reduce heat further to "keep warm", add crumbled bacon, cover and allow the flavors to meld for another 30 minutes.
    7. 7
      Serve with saltines or oyster crackers.

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    Nutritional Facts for Rbs Conch Chowder

    Serving Size: 1 (676 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 553.7
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 3.8 g
    Cholesterol 90.4 mg
    Sodium 1409.5 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 5.3 g
    Sugars 9.6 g
    Protein 36.6 g

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