Bahamian Conch Chowder Recipe

• 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

1. Boil potatoes till al dente.
2. Reserve water.
3. Sweat vegetables till tender.
4. Add in conch and saute/fry 10 min.
5. Deglaze with sherry, clam base, and seasonings.
6. Add in 6 c. of reserved water, potatoes, and remaining liquid.
7. Bring to a boil and remove from heat.
8. 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.

jalapeno, red pepper, green pepper, spanish onion, potato, conch, tomatoes, sherry, clam base, thyme, bay leaf, freshlygrnd black pepper

Taken from cookeatshare.com/recipes/bahamian-conch-chowder-73581 (may not work)