Prep 30 mins
Cook 1 hr 15 mins
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.
- 453.59 g conch (thawed and cleaned)
- 4 slice bacon, crumbled
- 1 medium onion, chopped
- 78.07 ml carrot, diced
- 78.07 ml celery, diced
- 2 medium potatoes, diced
- 425.24 g can diced tomatoes (Hunts)
- 78.07 ml frozen corn kernels
- 709.77 ml water
- 118.29 ml dry sherry
- 184.27 g can minced clams
- 226.79 g bottle clam juice
- 4.92 ml garlic (minced)
- 4.92 ml salt
- 4.92 ml black pepper
- 2.46 ml dried thyme
- 2.46 ml hot sauce (or to taste)
- 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.