Key West Conch Chowder

• 1 lb. conch, ground
• 2 Tbsp. olive oil or 4 oz. salt pork, diced
• 1 c. onion, chopped
• 4 cloves garlic, minced
• 1 medium green pepper, chopped
• 2 medium bay leaves
• 1 1/2 c. tomato sauce
• 2 qt. water
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. diced potatoes
• dash of Tabasco sauce

1. Mince or grind conch.
2. In olive oil saute onion, garlic and green pepper until soft but not browned.
3. Add bay leaves, tomato sauce and ground conch.
4. Cook about 30 minutes.
5. Add water and remaining seasonings.
6. Bring to a boil.
7. Reduce to simmer.
8. Cook about one hour or until conch is tender and beginning to thicken. Add potatoes; cook 10 minutes or until tender.
9. For additional thickening, mash some of the potatoes against side of saucepan. Adjust seasonings to taste.
10. Add Tabasco.
11. Yield:
12. 8 cups or 4 to 6 servings.

conch, olive oil, onion, garlic, green pepper, bay leaves, tomato sauce, water, oregano, thyme, salt, pepper, potatoes, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226280 (may not work)