Recipe: Bahamian Conch Chowder
For 8 Persons
Category: Posted
1/2 Jalapeno
1/2 Red pepper
1/2 Green pepper
1/2 Spanish onion
1 Potato
1 lb Ground conch
2 Diced roma tomatoes
1/2 c Dry sack sherry
3 oz Clam base or clam juice
8 Sprigs fresh thyme; stemmed
1 Bay leaf
1/2 tb Black pepper
Boil potatoes until al dente. Reserve water. Sweat vegetables until tender.
Add conch and saute 10 minutes. Deglaze with sherry, clam base, and
seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid.
Bring to a boil and remove from heat. To serve, bring to boil, add a touch
of cream (for color), tighten with a simple roux, remove from heat, and
finish with sherry as necessary. Note: Heat Scale: Mild
busted by Suzanne
Recipe by: Chile Pepper Magazine 10/97
Posted to recipelu-digest by SKnight436
-----
back