Bahamian Conch Chowder
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
- 1 tablespoon olive oil (or canola oil)
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 1 red pepper, seeded and chopped
- 1 medium potato, peeled and chopped (Sweet Potato or Yucca is good)
- 1 teaspoon dried thyme (or 6 sprigs of fresh)
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon ground allspice
- 3 bay leaves
- 1 (16 ounce) can chopped tomatoes
- 1 (16 ounce) can clam juice
- 2 cups cold water
- 1 lb conch, defrosted (chopped frozen,, or 16 oz chopped clams with liquid)
- 1 tablespoon red wine vinegar (or 1 tbsp malt)
- 6 sprigs parsley, chopped
- 4 scallions, minced
- salt
- cayenne pepper
directions
- Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.
- Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.
- If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.
- If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.
Questions & Replies
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Reviews
-
This was my first time trying conch. It was a real treat. My sister had had it before when she visited friends in Florida. And she loves sweet potatoes, so that's what I used. Also used the malt vinegar, just because I like it! Had to cook a little longer than posted, but overall, is something I would make again, even though I had to send off for the conch. Thnx for posting, Virginia Cherry Blossom. Made for ZWT5 for RRR
RECIPE SUBMITTED BY
Virginia Cherry Blo
Mt Jackson, 86