Conch Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup salt lamb, finely diced or 1/4 cup bacon
• 2 yellow onions, finely chopped
• 1 garlic clove, minced
• 1 sprig fresh thyme
• 2 green bell peppers, cored, seeded and diced
• 2 celery ribs, sliced crosswise
• 1 lb tomatoes, ripe or 2 large tomatoes or 1 (16 ounce) can whole tomatoes with juice
• 1/4 cup tomato paste
• 6 conch, pounded with a meat hammer and diced (thawed if frozen)
• 1 lb potato, peeled and diced (about 4 medium red-skinned)
• salt
• black pepper, freshly ground to taste
• hot sauce (try a nice bahamian one if you can)
• 1 dash sherry wine (optional)

Recipe

• 1 in a 4-quart heavy saucepan, fry the salt lamb until golden brown.
• 2 add onions, garlic, thyme, bell peppers and celery to the pot. cook over medium-high heat until the vegetables are soft, stirring frequently, about 4 to 5 minutes and add the tomatoes and tomato paste, stirring well.
• 3 add the diced conch and potatoes with 2 cups of water and bring the mixture to a boil. add sufficient water to cover the mixture (amount depends on the size of the pot), and simmer over low heat about 25 minutes, adding water if necessary.
• 4 taste and adjust for salt and pepper. add hot sauce to taste (or serve it on the side). add a splash of sherry at the end of cooking for zest, if you wish.