Recipe - Bahamian Conch Chowder

One half Jalapeno
One half Red pepper
One half Green pepper
One half Spanish onion
1 Potato
1 pound Ground conch
2 Diced roma tomatoes
One half cup Dry sack sherry
3 ounce Clam base or clam juice
8 Sprigs fresh thyme; stemmed
1 Bay leaf
One half tablespoon Black pepper

Boil potatoes until al dente. Reserve water. Sweat vegetables until tender.
Add conch and saute 10 minutes. Deglaze with sherry, clam base, and
seasonings. Add 6 cups of reserved water, potatoes, and remaining liquid.
Bring to a boil and remove from heat. To serve, bring to boil, add a touch
of cream (for color), tighten with a simple roux, remove from heat, and
finish with sherry as necessary. Note: Heat Scale: Mild

busted by Suzanne

Recipe by: Chile Pepper Magazine 10/97

Posted to recipeludigest by SKnight436 SKnight436@aol.com on Mar 7, 1998