Here's one of many excellent recipes for conch chowder. I love the stuff and make a batch almost every other Sunday. When I cook for me the conch is cut into 1/4 to 1/2" chunks. The restaurants in my area puree both the meat and the vegetables. I think they're hiding the fact that there isn't much conch in their version......
BAHAMIAN CONCH CHOWDER
1 lb conch meat (3 or 4 queen conchs) chopped
7 oz. cn papaya nectar. (I use Goya)
2 tbsp olive oil
1 medium onion, chopped
2 sticks celery, chopped
2 carrots, chopped
1 red or green pepper, seeded and chopped
1 medium potato, peeled and chopped
1 tsp dried thyme
¼ tsp crushed red pepper flakes
¼ tsp ground allspice
2 cloves garlic, minced
3 bay leaves
1 cn diced tomatoes with liquid
1 8 oz bottle clam juice
2 cups (1 can) chix broth
1 tbsp vinegar
6 sprigs parsley, chopped
4 green onions, thinly chopped
1 tsp salt
black pepper to taste
Day 1
Trim and chop the conch. Marinate overnight in papaya juice.
Day 2
In a stock pot, medium heat, saute' the onion, celery, carrots, red or green pepper, potato, thyme, red pepper flakes, allspice, garlic, and bay leaves for 5 minutes or more in olive oil until they begin to soften.
Add the tomatoes, clam juice, and broth. Heat to boiling, then reduce to simmer.
Add conch and about half the papaya juice and simmer for 35 minutes, uncovered.
Add vinegar, parsley, green onions, salt, and pepper. Simmer for 5 minutes.
Serves 8
Here are the conch, washed but untrimmed.
Trimmed, sliced, and cubed.
The veggies used. No green onions in this pic.
The peeler is a Messermeister serrated. This is the best on the planet and inexpensive to boot. Even Cooks Illustrated agrees with me.
All of the ingredients except for salt, pepper, and papaya juice.
Simmering before adding the conch.
Finished product.
BAHAMIAN CONCH CHOWDER
1 lb conch meat (3 or 4 queen conchs) chopped
7 oz. cn papaya nectar. (I use Goya)
2 tbsp olive oil
1 medium onion, chopped
2 sticks celery, chopped
2 carrots, chopped
1 red or green pepper, seeded and chopped
1 medium potato, peeled and chopped
1 tsp dried thyme
¼ tsp crushed red pepper flakes
¼ tsp ground allspice
2 cloves garlic, minced
3 bay leaves
1 cn diced tomatoes with liquid
1 8 oz bottle clam juice
2 cups (1 can) chix broth
1 tbsp vinegar
6 sprigs parsley, chopped
4 green onions, thinly chopped
1 tsp salt
black pepper to taste
Day 1
Trim and chop the conch. Marinate overnight in papaya juice.
Day 2
In a stock pot, medium heat, saute' the onion, celery, carrots, red or green pepper, potato, thyme, red pepper flakes, allspice, garlic, and bay leaves for 5 minutes or more in olive oil until they begin to soften.
Add the tomatoes, clam juice, and broth. Heat to boiling, then reduce to simmer.
Add conch and about half the papaya juice and simmer for 35 minutes, uncovered.
Add vinegar, parsley, green onions, salt, and pepper. Simmer for 5 minutes.
Serves 8
Here are the conch, washed but untrimmed.
Trimmed, sliced, and cubed.
The veggies used. No green onions in this pic.
The peeler is a Messermeister serrated. This is the best on the planet and inexpensive to boot. Even Cooks Illustrated agrees with me.
All of the ingredients except for salt, pepper, and papaya juice.
Simmering before adding the conch.
Finished product.