Aromatic Bahamian Conch Chowder

According to The Florida Keys Cookbook, where I found this recipe, the Bahamians held the conch in mystical regard, believing its consumption enhanced male potency. They brought the recipe with them when they immigrated to the Florida Keys.

• Ready In: 6 hrs 20 mins
• Serves: 10

Ingredients

• 1  teaspoon olive oil
• 2 1⁄2 cups  chopped sweet onions
• 1  large bell pepper, chopped (about 1 cup)
• 1  cup lean ham, diced
• 2  large garlic cloves, minced
• 2 (14 1/2ounce) cans chopped tomatoes
• 1 (6 ounce) can tomato paste
• 1⁄2 cup tomato juice
• 1  cup hot water (I use broth)
• 1  bay leaf
• 1  tablespoon barbecue sauce
• 1  teaspoon marjoram
• 1⁄2 teaspoon sage
• 1⁄4 teaspoon thyme
• 1  teaspoon parsley
• 1⁄2 teaspoon oregano
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon cracked black pepper
• 1⁄4 teaspoon cayenne pepper
• 1 -2  lb  tenderized  ground conch
•  sherry wine or   busha browne's spicy & hot pepper sherry wine or  brandy

Directions

1. Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
2. Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.