about 1 pound total), cut conch into strips and feed through
o a boil.
Add conch to the pot. Reduce heat
Wash, drain and dice conch.
Cook bacon.
Saute onion in bacon fat.
Pour all ingredients in Dutch oven to cook with 2 quarts of water for 3 1/2 hours or until done.
Season with hot sauce or Worcestershire sauce.
immer.
If using defrosted conch meat, add now and cook
1. Combine conch with chopped vegetables.
2.
Grind conchs.
Fry salt pork in large pot, then add onion, pepper, tomatoes, ground conch, potatoes and water.
Cook for about an hour or until the potatoes fall apart and thicken the chowder.
Turn off heat and let the chowder stand for about an hour to mingle the flavors.
It will improve more if made the day ahead.
Just reheat to serve.
Fry out diced salt pork. Add onions, garlic and green pepper (cut up fine); cook until well done. Add tomatoes, paste, hot water and poultry seasoning. Add the other seasonings and cook slowly over a low fire for about 30 minutes. Add conch that has been ground fine. Cook on low heat for about 2 hours. Add cubed potatoes and cook until they are done. You may add more water if you desire a thinner chowder.
Bring conch, water and drippings to a boil. Reduce heat and simmer for at least 2 hours. Add potatoes, onion, celery and seasonings. Cook at least 45 minutes. Sprinkle and stir in handful of corn meal. Let thicken about 15 minutes. Pinch can biscuits into small pieces and add to chowder. Cook 15 minutes more. Stir frequently to prevent sticking. Serve hot.
Pound and dice conch.
Fry bacon, saute onions, add conch and all other ingredients except the milk.
Simmer for one hour, add milk and heat.
Place conch meat in a pot with
Mince or grind conch.
In olive oil saute onion, garlic and green pepper until soft but not browned.
Add bay leaves, tomato sauce and ground conch.
Cook about 30 minutes.
Add water and remaining seasonings.
Bring to a boil.
Reduce to simmer.
Cook about one hour or until conch is tender and beginning to thicken. Add potatoes; cook 10 minutes or until tender.
For additional thickening, mash some of the potatoes against side of saucepan. Adjust seasonings to taste.
Add Tabasco.
Yield:
8 cups or 4 to 6 servings.
ot) over high heat, bring conch and 8 cups water to
In small amount of olive oil, saute garlic until soft but not brown; remove.
Combine pepperoni, onions, peppers, tomatoes, tomato paste, oregano, basil, parsley, salt and pepper and water. Simmer 1 hour.
Use food processor to break up tissue and chop conch into small pieces.
Add conch, shrimp, potatoes, okra and cook another hour, or until done.
Do not overcook.
Cut the conch into 1/2 inch pieces
Saute bacon until just turning brown.
Add in onions, garlic and potatoes and cook 5 minutes, stirring occasionally.
Add in water, grouper and spices and bring to a simmer. Cook 15 minutes, covered.
Add in conch and cook 5 more minutes. Serve warm with crackers.
Note: I like mine with a touch of hot sauce added to the bowl.
In a heavy-bottomed pot large enough to hold all the ingredients, simmer the conch in the clam juice and water for an hour.
Add the wine, onions, tomatoes, celery, carrots, potatoes, parsley and peppers and simmer another hour.
Add the thyme, heavy cream, rum, salt and white pepper to taste.
Before serving, add a few dashes of sherry peppers sauce.
Dice salt pork and fry out.
Add diced garlic, green pepper and onions.
Cook until well done.
Add mashed whole tomatoes, tomato paste, poultry seasoning, oregano, bay leaves, salt, pepper and barbecue sauce.
Cook over low heat.
Bring water to a boil in large saucepan.
Add vinegar and ground conch.
Add other ingredients and cook 2 hours.
Add diced potatoes and cook until tender.
Clean and prepare
conch.
Dice in small pieces.
Place in pot and
boil
until
tender.
Season with salt and pepper. Add celery and bell pepper.
Saute onion and salt pork until brown.
Add potatoes, tomatoes and enough water to cover.
Cook until potatoes are tender.
Add conch, seasonings, hot sauce and sherry, if desired.
aste like consistency.
Cut conch/crayfish into thumb-sized pieces