Bahamian Conch Chowder

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 sticks celery, chopped
• 2 carrots, chopped
• 1 red or green pepper, seeded and chopped
• 1 medium potato, peeled and chopped
• 1 tsp dried thyme
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp ground allspice
• 2 cloves garlic, minced
• 3 bay leaves
• 1 cn diced tomatoes
• 1 cn clam juice
• 2 cups chix broth
• 1 lb conch meat (about 4 queen conchs) chopped fine - I like to cut at least half into bite sized chunks
• 1 tbsp vinegar
• 6 sprigs parsley, chopped
• 4 scallions, minced
• 1 tsp salt
• black pepper to taste

1. In a large saucepan , medium heat, saute' the onion, celery, carrots, red or green pepper, potato, thyme, red pepper flakes, allspice, garlic, and bay leaves for 5 minutes or more in olive oil until they begin to soften.
2. Add the tomatoes, clam juice, and broth. Heat to boiling, then reduce to simmer.
3. Add conch and simmer for 35 minutes, uncovered.
4. Add vinegar, parsley, scallions, salt, and pepper. Simmer for 5 minutes.

olive oil, onion, celery, carrots, red, potato, thyme, ubc, ubc, garlic, bay leaves, tomatoes, clam juice, chix broth, conch meat, vinegar, parsley, scallions, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/bahamian-conch-chowder-1245171 (may not work)