Conchy Joes Conch Chowder Recipe Recipe For Hand

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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.

MANHATTAN STYLE CONCH CHOWDER



Manhattan Style Conch Chowder image

There are 2 types of conch chowder I like Manhattan (tomato based) and New England (creamy). For conch, the spicey tomato based wins hands down. I have served this conch chowder to people who don't like conch all that much and they went back for seconds. If you are luck to find conch meat, you gotta try this.

Provided by Michael Hulak

Categories     Chowders

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 garlic cloves
1 teaspoon basil
1 teaspoon italian seasoning
1 diced onion
1 cup ground conch
1 (28 ounce) can diced tomatoes
42 ounces water (1 1/2 can from tomatoes)
1 (16 ounce) can tomato paste
2 bay leaves
3 teaspoons Old Bay Seasoning
salt and pepper
Tabasco sauce
4 potatoes, peeled and cut into chunks
1 tablespoon chicken bouillon

Steps:

  • Combine everything in a crock pot for 4 hours.

Nutrition Facts : Calories 244, Fat 1, SaturatedFat 0.2, Cholesterol 13.8, Sodium 950.2, Carbohydrate 50.3, Fiber 8.7, Sugar 16.1, Protein 13.1

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.

CONCH CHOWDER



Conch Chowder image

I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)

Provided by ellie_

Categories     Chowders

Time 2h30m

Yield 4 quarts soup, 6-8 serving(s)

Number Of Ingredients 18

8 cups water
2 cups conch, pounded with a mallet to tenderize and chopped into small pieces (3/4 - 1 pound, may substitute large shelled clams)
2 tablespoons shortening (Crisco) or 2 tablespoons bacon fat
2 cups onions, chopped
2 cups celery, chopped
1 cup green pepper, chopped
1 cup carrot, chopped
1 garlic clove, minced
3 quarts water
4 potatoes, peeled and diced (4 cups)
1 (10 ounce) can tomato puree
1 (6 ounce) can tomato paste
3 tablespoons fresh oregano, minced (or 1 tablespoon dried)
3 tablespoons fresh basil, minced (or 1 tablespoon dried)
2 bay leaves
hot pepper sauce
salt
pepper

Steps:

  • In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
  • In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
  • Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
  • Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.

CONCH CHOWDER



Conch Chowder image

Provided by David Edelstein

Categories     dinner, soups and stews, main course

Time 50m

Yield Two quarts

Number Of Ingredients 20

1 tablespoon olive oil
3 ounces slab bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1/2 green pepper, seeded, deribbed and chopped
1/2 red pepper, seeded, deribbed and chopped
1/2 yellow pepper, seeded, deribbed and chopped
1 poblano pepper, seeded, deribbed and chopped
1/2 jalapeño pepper, seeded, deribbed and chopped
4 small new potatoes, peeled, diced and placed in cold water to prevent discoloration
1 1/2 cups canned tomato purée
1 1/2 cups Italian canned whole tomatoes, drained and coarsely chopped
1 1/2 cups fish stock
2 1/2 cups clam juice
1 pound cleaned and ground conch meat; to grind, thaw the meat and place in a food processor or blender and pulse (see note)
Bouquet garni (1 sprig each thyme, oregano, marjoram, basil tied in a cheesecloth)
1 bay leaf
1 teaspoon crushed red pepper flakes
Tabasco sauce to taste

Steps:

  • In a stockpot, heat the olive oil and render the bacon. Add all ingredients up to (but not including) the potatoes. Cook vegetables over medium-high heat for about 5 minutes, or until softened. Add the potatoes, tomato purée and chopped tomatoes. Reduce heat to very low.
  • Meanwhile, in a separate pot, heat fish stock and clam juice until simmering. Add the ground conch, stirring vigorously so the conch doesn't clump up. Bring to a boil, then strain the liquid into the other pot. Set aside the conch. Add bouquet garni, bay leaf and red pepper flakes and simmer the soup until the potatoes are cooked through, about 25 to 30 minutes. Remove bouquet garni. Add conch and Tabasco sauce to taste.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams

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

CONCH CHOWDER



Conch Chowder image

Once upon a time, milk and harbour conch were abundant in Hamilton Harbour. That was before regular cruise ship arrivals. Today, conch are among the many protected species in Bermuda. (Taken from the Spirit of Bermuda Cookbook.)

Provided by byZula

Categories     Chowders

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 18

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

Steps:

  • In a heavy-bottomed pot large enough to hold all the ingredients, simmer the conch in the clam juice and water for an hour.
  • Add the wine, onions, tomatoes, celery, carrots, potatoes, parsley and peppers and simmer another hour.
  • Add the thyme, heavy cream, rum, salt and white pepper to taste.
  • Before serving, add a few dashes of sherry peppers sauce.

COCONUT CONCH CHOWDER



Coconut Conch Chowder image

A creamy chowder that came about on Super Bowl Sunday when I was digging in the freezer for chicken wings and came upon a pound of frozen conch. Very colorful. I used a mango pepper sauce.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h5m

Yield 8

Number Of Ingredients 16

1 pound conch meat
¼ cup margarine, divided
2 green onions, chopped
1 carrot, diced
1 stalk celery, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
½ cup fresh corn kernels
2 tablespoons all-purpose flour
1 quart half-and-half
1 (14 ounce) can unsweetened coconut milk
2 cups fish stock
1 ½ tablespoons grated fresh ginger root
salt and pepper to taste
1 ½ teaspoons hot sauce
1 bunch fresh cilantro, chopped

Steps:

  • Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.
  • Melt 2 tablespoons margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes.
  • Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.

Nutrition Facts : Calories 430.1 calories, Carbohydrate 20 g, Cholesterol 81.4 mg, Fat 30.7 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 19 g, Sodium 473.8 mg, Sugar 2.3 g

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