Conch Chowder

Name: Conch Chowder
Ingredients: 1 lb queen conch, chopped (thawed and tenderised by smacking with meat mallet); 2 cups clam broth; 2 cups water; 1 cup dry white wine; 1 large onion, chopped; 4 tomatoes (blanched, peeled,seeded and chopped); 4 celery ribs, chopped; 2 carrots, chopped; 1 sweet red pepper, seeded and chopped; 1 green pepper, seeded and chopped; 1 large potato, random diced; 2 tablespoons chopped parsley; 2 teaspoons fresh thyme; 1 cup heavy cream; salt, to taste; white pepper, to taste; 3 tablespoons rum (Goslings Black Seal if possible); sherry pepper sauce

18 ingredients

4 steps

Ingredients

1 lb queen conch, chopped (thawed and tenderised by smacking with meat mallet)
2 cups clam broth
2 cups water
1 cup dry white wine
1 large onion, chopped
4 tomatoes (blanched, peeled,seeded and chopped)
4 celery ribs, chopped
2 carrots, chopped
1 sweet red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 large potato, random diced
2 tablespoons chopped parsley
2 teaspoons fresh thyme
1 cup heavy cream
salt, to taste
white pepper, to taste
3 tablespoons rum (Goslings Black Seal if possible)
sherry pepper sauce

Directions

1

In a heavy-bottomed pot large enough to hold all the ingredients, simmer the conch in the clam juice and water for an hour.
2

Add the wine, onions, tomatoes, celery, carrots, potatoes, parsley and peppers and simmer another hour.
3

Add the thyme, heavy cream, rum, salt and white pepper to taste.
4

Before serving, add a few dashes of sherry peppers sauce.