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Bahamian Conch Chowder Recipe

by Global Cookbook

Ingredients

1/2 x jalapeno 1/2 x red pepper 1/2 x green pepper 1/2 x Spanish onion 1 x potato 1 lb grnd conch

2 x Roma tomatoes diced 1/2 c. dry sherry 3 ounce clam base or possibly clam juice 8 x fresh thyme sprigs stemmed 1 x bay leaf 1/2 Tbsp. freshly-grnd black pepper

Directions

1. Boil potatoes till al dente. Reserve water.
2. Sweat vegetables till tender. Add in conch and saute/fry 10 min. Deglaze with sherry, clam base, and seasonings. Add in 6 c. of reserved water, potatoes, and remaining liquid. Bring to a boil and remove from heat.
3. To serve, bring to boil, add in a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary.

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