Originally Posted by Dashus Yield
I will be whipping this up tomorrow!
Thank you all SO much!!!
Here's what I like. I whip up a pot every couple of weeks. About my chopped conch - it has texture. Most "guests" generally prefer it finely blended.
Like my colorization for easy grouping?
BAHAMIAN CONCH CHOWDER
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
1 cn clam juice
2 cups chix broth
1 lb conch meat (about 4 queen conchs) chopped fine – I like to cut at least half into bite sized chunks
1 tbsp vinegar
6 sprigs parsley, chopped
4 scallions, minced
1 tsp salt
black pepper to taste
In a large saucepan , 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 simmer for 35 minutes, uncovered.
Add vinegar, parsley, scallions, salt, and pepper. Simmer for 5 minutes.