Recipe - Mcts Conch Chowder

2 lg Onions, minced
1 Bell pepper, minced
2 lg Potatoes, peeled & cubed
6 ounce Bacon, cut in 1/4" dice
1 15 oz. can tomato puree
1 8 oz. bottle clam juice
1 8 oz. can minced tomatoes in
Juice
2 pound Conch or clams, minced (see
Note)
1 tablespoon Salt
1 tablespoon Thyme, use fresh if
Available
2 teaspoon Black pepper
1 Bay leaf, crushed
2 ounce Hot sauce or salsa (see
Note)
1 Jalapeno pepper, finely
Diced

Saute bacon until softcooked; add green peppers and onion to skillet and
saute to al dente stage. Place in a large pot and add tomato puree, minced
tomatoes, clam juice, salt, pepper, bay leaf, thyme, potatoes, jalapeno,
hot sauce, and conch. Bring to a low boil for 15 minutes, then simmer for
1 hour. To hold until serving time, cool to room temp erature and
refrigerate.

NOTE: At McT's, the minced conch meat is marinated overnight in papaya
juice to tenderize it. The papaya juice can be rinsed off with a little
left in to give a slight sweet flavor to the chowder. NOTE: The resaurant
uses Pico Pica hot sauce, usually only available to the trade, but La
Victoria hot salsa, which is more available, may be substituted, Buchholz
says.

From McT's Shrimp House and Tavern, 1523 Periwinkle Way, Sanibel Island,
FL. General Manager Ron Buchholz figured out a homesize version of McT's
Conch Chowder. Recipe supplied by Lillian Austin, former Food Editor of
the Ft. Myers News Press from a cookbook she had. From: Michael Hackmann
Date: 16 Oct 96

Posted to MMRecipes Digest V4 #100 by BobbieB1@aol.com on Apr 11, 1997