Key West Conch Chowder 2 Recipes

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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.

KEY WEST CHOWDER RECIPE - (5/5)



Key West Chowder Recipe - (5/5) image

Provided by Tbird

Number Of Ingredients 15

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

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

KEY WEST CONCH CHOWDER #2 RECIPE



KEY WEST CONCH CHOWDER #2 Recipe image

Provided by á-32773

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:

  • 1. 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. 2. 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.

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