Bahamian Conch Chowder
Total Time: 55 mins
Preparation Time: 5 mins
Cook Time: 50 mins
Ingredients
- Servings: 6
- 1 tablespoon olive oil (or canola oil)
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 1 red pepper, seeded and chopped
- 1 medium potato, peeled and chopped (sweet potato or yucca is good)
- 1 teaspoon dried thyme (or 6 sprigs of fresh)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground allspice
- 3 bay leaves
- 1 (16 ounce) can chopped tomatoes
- 1 (16 ounce) can clam juice
- 2 cups cold water
- 1 lb conch, defrosted (chopped frozen,, or 16 oz chopped clams with liquid)
- 1 tablespoon red wine vinegar (or 1 tbsp malt)
- 6 sprigs parsley, chopped
- 4 scallions, minced
- salt
- cayenne pepper
Recipe
- 1 heat the oil in a large sauce pot over medium heat. saute the onion, celery, carrots, red pepper, potato, thyme, red chili flakes, allspice, and bay leaves for 5 minutes, until they began to soften.
- 2 add the tomatoes, clam juice, and cold water. bring to a boil and immediately lower to a simmer.
- 3 if using defrosted conch meat, add now and cook for 35 minutes, uncovered. then add the malt or red wine vinegar, parsley, scallions, salt, and cayenne pepper, and simmer 5 minutes.
- 4 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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