Conch Chowder

This is a tomato-based chowder with a slight smoky flavor thick with diced potato and conch (available in Miami at Omar Seafood, 2111 NW 10th Ave., near 20th Street, 305-545-5741). If fresh conch is not available, use frozen conch ( fresh & frozen available in US from www.angelfire.com/fl5/cfarmsllc/ ). Serve with cornbread or spoon over rice. Happily found in the Miami Herald said to be adapted from Culinaria The Caribbean by Rosemary Parkinson, (Konemann, 1999).

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup salt pork, finely diced or 1⁄4 cup bacon
• 2  yellow onions, finely chopped
• 1  garlic clove, minced
• 1  sprig fresh thyme
• 2  green bell peppers, cored, seeded and diced
• 2  celery ribs, sliced crosswise
• 1  lb tomatoes, ripe or 2  large tomatoes or 1 (16 ounce) can  whole tomatoes with juice
• 1⁄4 cup tomato paste
• 6  conch, pounded with a meat hammer and diced (thawed if frozen)
• 1  lb potato, peeled and diced (about 4 medium red-skinned)
•  salt
•  black pepper, freshly ground to taste
•  hot sauce (try a nice Bahamian one if you can)
• 1  dash sherry wine (optional)

Directions

1. In a 4-quart heavy saucepan, fry the salt pork until golden brown.
2. Add onions, garlic, thyme, bell peppers and celery to the pot. Cook over medium-high heat until the vegetables are soft, stirring frequently, about 4 to 5 minutes and add the tomatoes and tomato paste, stirring well.
3. Add the diced conch and potatoes with 2 cups of water and bring the mixture to a boil. Add sufficient water to cover the mixture (amount depends on the size of the pot), and simmer over low heat about 25 minutes, adding water if necessary.
4. Taste and adjust for salt and pepper. Add hot sauce to taste (or serve it on the side). Add a splash of sherry at the end of cooking for zest, if you wish.