Conch Chowder (the Bahamas) Recipe

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Conch Chowder (the Bahamas)

Vicki Butts (lazyme)


The Bahamas are the place for conch (pronounced conk). Islanders refer to it as hurricane ham and eat it in stews, salads, and fritters.

Sometimes the conch is taken from its shell, beaten to tenderize it, flattened, and then dried. This is reputed to taste like ham and is supposed to last for a year. In Haiti conch is referred to as lambi and is considered a delicacy.

From Iron Pots and Wooden Spoons.

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20 Min


50 Min


Stove Top


2 c
carrots, diced
2 c
potatoes, diced
1/2 c
celery, diced
1/4 c
cooked ham, minced
1/2 c
green pepper, diced
bay leaf
8 c
2 Tbsp
vegetable oil
2 oz
salt pork, diced
1 small
onion, chopped
2 large
tomatoes, peeled, seeded, chopped
2 tsp
tomato paste
2 c
conch, tenderized and ground
3 Tbsp
worcestershire sauce
salt and freshly ground black pepper, to taste
shots dark caribbean rum, optional

Directions Step-By-Step

Place the carrots, potato, celery, ham, green pepper, and bay leaf in a large stockpot with the water and cook over medium heat for 10 to 15
In a heavy skillet, heat the vegetable oil and brown the salt pork. Add the onion and cook until it is tender. Add the tomatoes and the tomato paste and cook for 5 minutes.
Place the onion, tomato, and pork mixture in the stockpot and add the
conch. Bring to a boil.
Cook the chowder about 30 minutes or until the conch is done, stirring, and add the Worcestershire sauce, salt, and
pepper and stir to ensure that it is well mixed.
Taste to verify the seasoning. Allow the conch chowder to sit for at least 15 minutes for the flavors to blend before serving.
The chowder may be served with a shot glass of rum at each place. Before
eating, each diner pours the rum into the chowder. This is totally optional and the rum may be omitted.

About this Recipe

Course/Dish: Chowders, Fish Soups
Main Ingredient: Seafood
Regional Style: Caribbean