Conch Chowder (the Bahamas)
Vicki Butts (lazyme)
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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2 ccarrots, diced
2 cpotatoes, diced
1/2 ccelery, diced
1/4 ccooked ham, minced
1/2 cgreen pepper, diced
2 Tbspvegetable oil
2 ozsalt pork, diced
1 smallonion, chopped
2 largetomatoes, peeled, seeded, chopped
2 tsptomato paste
2 cconch, tenderized and ground
3 Tbspworcestershire sauce
·salt and freshly ground black pepper, to taste
6shots dark caribbean rum, optional
How to Make Conch Chowder (the Bahamas)
- 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.