Key West Conch Chowder 1 Recipes

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

Ingredients

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

KEY WEST CHOWDER RECIPE - (5/5)

Key West Chowder Recipe - (5/5) image

Provided by Tbird

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
2 1/2 cups onion, chopped
8 cloves garlic, minced
1 1/2 cups celery
1 1/2 cups red pepper
1 1/2 cups green pepper
8 cups Bloody Mary mix
3 1/2 cups Dice Tomatoes with Chiles
6 1/4 cups Pasta Sauce
4 cups seafood stock
2 cups corn
1/2 cup cilantro, chopped
2 Tbsp Old Bay seasoning
1 1/2 lbs. shrimp
1 1/2 lbs. scallops

Steps:

Saute onion, garlic, celery, red an green peppers in olive oil for 2 minutes. Add all otheer ingredients except for shrimp and scallops. Simmer for 10 minutes. Add shrimp and scallops and cook until shrimp turns pink and scallops are cooked through, 5-6 minutes. Serve immediately.

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

Ingredients

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.

KEY WEST CONCH CHOWDER #1 RECIPE

KEY WEST CONCH CHOWDER #1 Recipe image

Provided by á-32773

Number Of Ingredients 22

Ingredients

For some additional heat and Spice, try the following:
•4 large diced tomatoes
•1 medium diced onion
•6 small minced green onions
•2 cloves of fresh minced garlic
•2 stalks diced celery
•2 large diced carrots
•1 chopped red bell pepper
•1 medium diced potato
•6-8 sprigs of chopped parsley
•4 sprigs fresh thyme
•1/4-1/2 teaspoon of 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 of crisp bacon
•1/4 cup of white wine
•Juice of 1 fresh lime
•salt and pepper to taste
1/4 teaspoon crushed red chili flakes, or Cayenne pepper to taste, 1 jalapeno or habanero pepper, seeded and diced!

Steps:

•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.

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