Bahamian White Conch Chowder Recipe 365

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BAHAMIAN CONCH CHOWDER



Bahamian Conch Chowder image

Conchs are quite popular in South Florida, as most there come from the Bahamas, were they are plentiful. If you cannot get frozen conchs, chopped clams may be substituted. If using chopped clams, add them at the last moment to keep them tender. The chowder is chunky, spicy, and robust with flavor - goes great with toasted bread rounds. Found recipe in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil (or canola oil)
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 red pepper, seeded and chopped
1 medium potato, peeled and chopped (Sweet Potato or Yucca is good)
1 teaspoon dried thyme (or 6 sprigs of fresh)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
3 bay leaves
1 (16 ounce) can chopped tomatoes
1 (16 ounce) can clam juice
2 cups cold water
1 lb conch, defrosted (chopped frozen,, or 16 oz chopped clams with liquid)
1 tablespoon red wine vinegar (or 1 tbsp malt)
6 sprigs parsley, chopped
4 scallions, minced
salt
cayenne pepper

Steps:

  • Heat the oil in a large sauce pot over medium heat. Saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.
  • Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.
  • If using defrosted conch meat, add now and cook for 35 minutes, uncovered. Then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.
  • If using chopped clams, add now along with the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes longer.

Nutrition Facts : Calories 185.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 29.5, Sodium 381.1, Carbohydrate 25, Fiber 3.9, Sugar 8, Protein 14.7

BAHAMIAN CONCH CHOWDER



Bahamian Conch Chowder image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 21

1/4-pound slab bacon, rind removed, diced
1/4 cup olive oil
6 cloves garlic, sliced
2 jalapeno, seeds and stems removed, minced
1 large Spanish onion, peeled and diced
4 celery stalks, cleaned and diced
1 large carrot, peeled and diced
1 bulb fennel, diced
1 yellow pepper, seeds and stem removed, diced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh basil
3 bay leaves
1 tablespoon crushed red pepper
4 cups peeled plum tomatoes, thoroughly crushed
2 cups tomato sauce
10 cups shellfish or chicken stock
2 1/2 pounds cleaned and ground conch meat
10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
Hot red pepper sauce

Steps:

  • In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
  • Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.

AROMATIC BAHAMIAN CONCH CHOWDER



Aromatic Bahamian Conch Chowder image

According to The Florida Keys Cookbook, where I found this recipe, the Bahamians held the conch in mystical regard, believing its consumption enhanced male potency. They brought the recipe with them when they immigrated to the Florida Keys.

Provided by FLKeysJen

Categories     Chowders

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 21

1 teaspoon olive oil
2 1/2 cups chopped sweet onions
1 large bell pepper, chopped (about 1 cup)
1 cup lean ham, diced
2 large garlic cloves, minced
2 (14 1/2 ounce) cans chopped tomatoes
1 (6 ounce) can tomato paste
1/2 cup tomato juice
1 cup hot water (I use broth)
1 bay leaf
1 tablespoon barbecue sauce
1 teaspoon marjoram
1/2 teaspoon sage
1/4 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 -2 lb tenderized ground conch
busha browne's spicy & hot pepper sherry wine or brandy

Steps:

  • Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
  • Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.

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