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| Joyce’s Recipe |
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Key West Conch Chowder
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Conch can be purchased at most seafood stores In 5-pound frozen blocks. Use a pound at a time.
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12 ounces conch meat or clams, well cleaned
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? pound salt pork, chopped fine
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2 onions, chopped fine
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1 bell pepper, chopped fine
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1 to 2 hot peppers, seeds removed
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3 cups canned tomatoes, chopped
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2 cups canned potatoes, diced
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½ cup tomato puree
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½ tablespoon thyme
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½ tablespoon salt
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½ tablespoon fresh ground pepper
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1 to 2 bay leaves, crushed
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| 1. |
Sauté’ pork in large pot. Remove and set aside. |
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| 2. |
Add onions, bell peppers, and sauté. Add hot peppers.
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| 3. |
Add reserved pork and remaining ingredients.
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| 4. |
Bring to boil 15 minutes. Simmer 45 minutes to 1 hour. |
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* See Glossary
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Serves: 6 to 8
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| Preparation Time: 15 minutes |
| Cooking Time: 1 hour |
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