Bahamian Conch Chowder

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Conchs are quite popular in south florida, as most there come from the bahamas, were they are plentiful. if you cannot get frozen conchs, chopped clams may be substituted. if using chopped clams, add them at the last moment to keep them tender. the chowder is chunky, spicy, and robust with flavor - goes great with toasted bread rounds. found recipe in, the whole foods market cookbook.""

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Steps

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Heat the oil in a large sauce pot over medium heat.

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Saute the onion , celery , carrots , red pepper , potato , thyme , red chili flakes , allspice , and bay leaves for 5 minutes , until they began to soften.

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Add the tomatoes , clam juice , and cold water.

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Bring to a boil and immediately lower to a simmer.

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If using defrosted conch meat , add now and cook for 35 minutes , uncovered.

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Then add the malt or red wine vinegar , parsley , scallions , salt , and cayenne pepper , and simmer 5 minutes.

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If using chopped clams , add now along with the malt or red wine vinegar , parsley , scallions , salt , and cayenne pepper , and simmer 5 minutes longer.

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Ingredients

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olive oil, onion, celery, carrots, red pepper, potato, dried thyme, crushed red pepper flakes, ground allspice, bay leaves, chopped tomatoes, clam juice, cold water, conch, red wine vinegar, parsley, scallions, salt, cayenne pepper