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Conch Chowder
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| Ingredients: | |
| 4 large | diced tomatoes |
| 1 medium | diced onion |
| 6 small | minced green onions |
| 2 cloves | fresh minced garlic |
| 2 stalks | diced celery |
| 2 large | diced carrots |
| 1 | chopped red bell pepper |
| 1 medium | diced potato |
| 6-8 sprigs | chopped parsley |
| 4 sprigs | fresh tyme |
| 1/4-1/2 teaspoon | ground allspice |
| 3 | bay leaves |
| 1 (16-ounce) can | clam juice |
| 2 T. | fresh lemon juice,, (or to flavor) |
| 2 cups | cold water |
| 1 pound | cleaned and chopped conch meat |
| 3 slices | crisp bacon |
| 1/4 cup | white wine |
| Juice of 1 | fresh lime |
| salt | |
| pepper | |
| 1/4 teaspoon | crushed red chili flakes |
Preparation:
In a large pot or stock pot, cook the bacon over medium heat until browned approximately 5 minutes.
Remove the bacon and leave the grease.
Using a piece of cheesecloth, capture the allspice, bay leaves, and thyme. Tie cheesecloth closed with string.
Add the onions, celery, carrots, potatoes, parsley, and bell peppers and cook over medium-high heat until soft, 4-5 minutes. (stirring occasionally)
Now add the hot pepper and garlic and cook for about a minute.
Pour in the diced tomatoes and cook for 2 minutes while stirring.
Add the clam juice, the water, the potatoes and bring to a boil.
Put in the cheesecloth with spices, reduce the heat, and simmer, stirring occasionally, for 25 to 30 minutes.
Combine the conch with the other ingredients and cook until the meat is tender, about another 20 to 25 minutes minutes.
Remove pot from the heat and discard the cheesecloth with spices.
Add the lime juice and parsley, stir to combine, and adjust the seasoning to taste.
Serve hot!
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