BAHAMIAN CONCH CHOWDER
Steps:
- In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
- Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.
BAHAMIAN WHITE CONCH CHOWDER RECIPE - (3.6/5)
Provided by Moxey2009
Number Of Ingredients 15
Steps:
- Crank conch through the medium cutter of a meat grinder. Alternately, cut conch into chunks and then pulse it in a food processor until it's cut into small pieces. Put conch into a bowl and stir in the lime juice and 1/2 teaspoon salt. Set aside to marinate. Saute bacon and add onions, garlic, potatoes, and carrots. Add the conch and stir-fry a few minutes. Add water and bouillon. Simmer one hour or pressure cook 15 minutes. Add salt and black pepper to taste, parsley, and wine. Add milk before serving.
BAHAMIAN STEAMED CONCH
Steps:
- Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CRISPY PAN FRIED BAHAMIAN CRACKED CONCH WITH CITRUS SAUCE
Steps:
- Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
- Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.
BAHAMIAN CONCH CHOWDER
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."
Provided by Virginia Cherry Blo
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- Add the tomatoes, clam juice, and cold water. Bring to a boil and immediately lower to a simmer.
- 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.
- 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.
Nutrition Facts : Calories 185.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 29.5, Sodium 381.1, Carbohydrate 25, Fiber 3.9, Sugar 8, Protein 14.7
AROMATIC BAHAMIAN CONCH CHOWDER
According to The Florida Keys Cookbook, where I found this recipe, the Bahamians held the conch in mystical regard, believing its consumption enhanced male potency. They brought the recipe with them when they immigrated to the Florida Keys.
Provided by FLKeysJen
Categories Chowders
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
- Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.
CONCH CHOWDER
I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)
Provided by ellie_
Categories Chowders
Time 2h30m
Yield 4 quarts soup, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
- In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
- Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
- Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.
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