Free Recipe Bahamian Conch Chowder
Recipe Type: Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Bahamian Conch Chowder Recipe
1/2 Jalapeno
1/2 Red pepper
1/2 Green pepper
1/2 Spanish onion
1 Potato
1 lb Ground conch
2 Diced roma tomatoes
1/2 c Dry sack sherry
3 oz Clam base or clam juice
8 Sprigs fresh thyme; stemmed
1 Bay leaf
1/2 tb Black pepper
Bahamian Conch Chowder Preparation
Boil potatoes until al dente. Reserve water. Sweat vegetables until tender. Add conch and saute 10 minutes. Deglaze with sherry, clam base, and seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid. Bring to a boil and remove from heat. To serve, bring to boil, add a touch of cream (for color), tighten with a simple roux, remove from heat, and finish with sherry as necessary. Note: Heat Scale: Mild busted by Suzanne Recipe by: Chile Pepper Magazine 10/97 Posted to recipelu-digest by SKnight436 <SKnight436@aol.com> on Mar 7, 1998
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